1 c. orange juice
1 (12 oz.) jar red current or grape jelly
1 env. Lipton onion soup mix
1/2 c. cognac soup mix
1/2 c. cognac or brandy
1/2 tsp. ground ginger
8-9 lb. crown roast or pork (about 22 ribs)
22 oz. mixed dried fruit
2 c. orange juice
2 tbsp. fresh lemon juice
3 cinnamon sticks
1 tsp. whole cloves
1 c. seedless grapes

Preheat oven to 450 degrees. In saucepan heat 1 cup juice, jelly, onion soup mix, cognac and ginger over low heat, stirring occasionally until jelly is melted. In roasting, arrange roast; brush with jelly glaze, then pour remaining over roast. Loosely cover with foil. Put roast in oven; decrease temperature to 350 degrees. Roast until meat thermometer reaches 175 degrees. Remove foil, roast, basting occasionally (adding water if needed) 20 minutes or until temperature reaches 180 degrees. Remove roast to platter. Skim fat from pan drippings. Serve juices with roast. In saucepan mix dried fruit and remaining ingredients except grapes. Bring to a boil and simmer 5 minutes. stir in grapes; remove cinnamon. Spoon into center cavity and around roast.