Directions

Melt butter in skillet over medium heat; sauté celery, onion and apple until soft. Add bread cubes, sage and marjoram. In a small saucepan, combine cranberry sauce, brown sugar, orange juice and rind. Stir over low heat until sugar is dissolved. Add gradually to bread mixture, mixing until moistened. Use for crown roasts, racks or pork loins. Any extra stuffing may be baked, uncovered, in a greased casserole, for about 30-60 minutes at 325ºF (160ºC).