- 1/4 cup whole cloves
- 1 1/2 cups cranberry sauce
- 1 tablespoon grated orange zest
- 1/2 cup packed brown sugar
- 1/3 cup red wine
- 1 teaspoon prepared mustard
- If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
- To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.
05/23/2018
recipepes.com
Cranberry Burgundy Glaze, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
