Fruit-Stuffed Crown Roast

• 1-1/2 cups red currant jelly
• 1/2 cup orange liqueur or juice
• 1 pork crown rib roast (16 ribs and about 8 pounds)
• 1/4 cup butter, cubed
• 1 large onion, chopped
• 1 celery rib, chopped
• 6 cups unseasoned stuffing cubes
• 1 can (15-1/4 ounces) apricot halves, drained and quartered
• 1 can (8 ounces) sliced water chestnuts, drained
• 1 large tart apple, peeled and chopped
• 1 egg, beaten
• 1 teaspoon salt
• 1/2 teaspoon rubbed sage
• 1/2 teaspoon dried thyme

1. In a small saucepan, heat jelly and orange liqueur over low heat until jelly is melted; brush over roast. Place roast on a rack in a large shallow roasting pan. Cover rib ends with foil. Bake, uncovered, at 350u0b0 for 2 hours.
2. In a large skillet, melt butter over medium heat. Add onion and celery; cook and stir until tender. Transfer to a large bowl; add the remaining ingredients and mix well.
3. Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160u0b0 in meat and stuffing.
4. Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve.

red currant, orange liqueur, pork crown, butter, onion, celery, unseasoned stuffing cubes, apricot halves, water chestnuts, apple, egg, salt, sage, thyme

Taken from www.tasteofhome.com/recipes/fruit-stuffed-crown-roast/ (may not work)