Crown Roast of Pork with Cognac Glaze

1 cup orange juice
1 12oz. jar red currant or grape jelly
1 envelope Lipton® Recipe Secrets Onion or Onion-Mushroom Soup Mix
½ cup brandy
½ tsp. ginger
8 to 9 lbs. crown roast of pork (about 22 ribs)

Warm Dried Fruit Compote:
2 cups dried apricots
2 cups pitted dried prunes
12 dried figs, halved
2 cups orange juice
2 tbsp. fresh squeezed lemon juice
3 cinnamon sticks
1 tsp. whole cloves
1 cup green or red seedless grapes

In medium saucepan, heat 1 cup orange juice, jelly, soup mix, brandy and ginger
over low heat, stirring occasionally, 5 minutes or unit jelly is melted.

In roasting pan, place crown roast, brush with jelly glaze, then pour remaining
glaze over roast. Loosely over with heavy duty aluminum foil; roast in
oven at 200° for 2 hours. Increase heat to 350° and continue roasting,
basting occasionally, additional 1½ hours or until meat thermometer reaches
175°. Remove foil and continue roasting, basting occasionally and adding
water if needed, 20 minutes or until it reaches 180°. Remove roast to
serving platter and keep warm. Skim fat from pan drippings and set aside
pan juices along with roast.

In large saucepan, combine all the dried fruits, 2 cup s orange juice, lemon
juice, and spices. Bring to a boil, then simmer 5 minutes. Stir in grapes
and simmer 2 minutes or until heated through. Remove cinnamon.

Spoon Warm Compote into center cavity and around roast and serve with skimmed
pan juices.