Fruit-Stuffed Crown Roast Recipe

Fruit-Stuffed Crown Roast Recipe
Fruit-Stuffed Crown Roast Recipe photo by Taste of Home
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Fruit-Stuffed Crown Roast Recipe

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Absolutely sensational is the only way to describe this crown roast! Moist and full of fruit-flavored stuffing, it's a natural choice for any dinner that calls for a special presentation.—Shaaron Hetland, Chilliwack, British Columbia
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 3 hours + standing
MAKES:
16 servings
TOTAL TIME:
Prep: 15 min. Bake: 3 hours + standing

Ingredients

  • 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

Directions

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 350° for 2 hours.
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.
Carefully spoon stuffing into center of roast. Bake 1 hour longer or until a thermometer reads 160° in meat and stuffing.
Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve. Yield: 16 servings.
Editor's Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.
Originally published as Fruit-Stuffed Crown Roast in Country Woman Christmas Annual 2010, p45

Nutritional Facts

1 slice: 441 calories, 15g fat (6g saturated fat), 92mg cholesterol, 379mg sodium, 45g carbohydrate (27g sugars, 2g fiber), 32g protein.

  • 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 350° 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 160° in meat and stuffing.
  4. Transfer to a serving platter; let stand for 10-15 minutes. Discard foil. Cut between ribs to serve. Yield: 16 servings.
Editor's Note: Extra stuffing may be baked, covered, in a greased baking dish for 45-60 minutes or until a thermometer reads 160°.
Originally published as Fruit-Stuffed Crown Roast in Country Woman Christmas Annual 2010, p45

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