Crown Roast Of Pork With Cognac Glaze

• 1 cup orange juice
• 12 ounces grape jelly or red current
• 1 envelope lipton onion soup mix
• 1/2 cup cognac or brandy
• 1/2 teaspoon ground ginger
• 9 pounds crown roast of pork about 22 ribs
• 22 ounces mixed dried fruit
• 2 cups orange juice
• 2 tablespoons fresh lemon juice
• 3 cinnamon sticks
• 1 teaspoon whole cloves
• 1 cup grapes seedless

1. Preheat oven to 450 degrees.
2. In saucepan heat 1 cup juice, jelly, onion soup mix, cognac and ginger over low heat, stirring occasionally until jelly is melted.
3. In roasting, arrange roast; brush with jelly glaze, then pour remaining over roast.
4. Loosely cover with foil.
5. Put roast in oven; decrease temperature to 350 degrees.
6. Roast until meat thermometer reaches 175 degrees.
7. Remove foil, roast

orange juice, grape jelly, onion soup, cognac, ground ginger, crown roast, orange juice, lemon juice, cinnamon sticks, whole cloves, grapes seedless

Taken from www.yummly.com/recipe/Crown-Roast-Of-Pork-With-Cognac-Glaze-1655870 (may not work)