Cranberry Burgundy Glaze

Cranberry Burgundy Glaze

SWIZZLESTICKS

"I have used this recipe for ham and turkey. When I am glazing a turkey I use a cranberry liqueur instead of the red wine."
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Ingredients

20 m servings 50 cals
Serving size has been adjusted!
Original recipe yields 24 servings

Nutrition

  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 0.1 g
  • < 1%
  • Carbs:
  • 11.9g
  • 4%
  • Protein:
  • 0.1 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 9 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. 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.
  2. To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.

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Reviews

Read all reviews 5
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This sauce had wonderful aroma and color. I couldn't actually taste its affects on the ham though. Next time I think I would use it on turkey, or remove some of the fat from the ham so it coul...

Absolutely loved it! I made my cranberry sauce from scratch. I basted the ham throughout, not just the last 30 min. It was an absolute hit at the party I brought it to. I will definitely be ...

Delicious with ham and turkey. This has become a staple at our annual Christmas luncheon.

I really liked this. I substituted chicken stock for the wine because I didn't want to open a bottle for a 1/3 of a cup. Worked out beautifully

This recipe was the first one I've posted a picture of on allrecipes, and with good reason. The glaze was a perfect accompaniment to my Christmas ham; it was tangy, sweet and paired really well ...

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