Cranberry Crown Pork Roast
|Crown roast of pork||6 Pound (16 Ribs One)|
|Cranberry juice cocktail||3⁄4 Cup (12 tbs)|
|Light corn syrup||2 Tablespoon|
|Canned vacuum packed sweet potatoes||36 Ounce, drained (2 Cans, 18 Ounce Each)|
|Canned whole cranberry sauce||8 Ounce (1 Cup Or 1 Can)|
|Apricot preserves||1⁄2 Cup (8 tbs)|
|Ground cinnamon||1⁄4 Teaspoon|
|Gravy||1⁄4 Cup (4 tbs)|
Place roast in shallow pan, bone ends down.
Insert meat thermometer in loin, making sure thermometer does not rest on bone.
Roast in 325° oven till thermometer reads 170°, about 3 to 3 1/2 hours.
Combine 1/2 cup of the cranberry juice and the corn syrup; baste roast 4 times during last hour of cooking.
Place sweet potatoes in 2-quart casserole.
In saucepan, combine cranberry sauce, apricot preserves, the remaining cranberry juice, 1/4 teaspoon salt, and cinnamon; bring to boiling.
Pour half the sauce over potatoes; reserve remaining sauce.
Cover potatoes and bake along with roast during last 45 minutes.
To serve, place roast on warm platter.
Arrange sweet potatoes in "crown" center and around roast.
Spoon hot reserved sauce over potatoes.
Pass Gravy with meat.
To carve, slice between ribs, allowing one rib per person.
Makes 12 to 16 servings.
Gravy: Skim fat from pan juices; add water to make 2 cups.
Combine 2 tablespoons cornstarch and 2 tablespoons cold water in saucepan.
Add meat juices.
Cook over medium-high heat, stirring constantly, till mixture thickens and bubbles.