Cranberry Burgundy Glaze Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 28, 2002
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 could soak in and add more flavor.
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Photo by CHARITYBOO

Cooking Level: Expert

Home Town: Oshkosh, Wisconsin, USA
Living In: Beaverton, Oregon, USA

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Reviewed: Feb. 11, 2009
Delicious with ham and turkey. This has become a staple at our annual Christmas luncheon.
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Photo by TexasCruiser

Cooking Level: Beginning

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Reviewed: Nov. 29, 2011
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 making this again.
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Photo by Lightedway
Reviewed: Dec. 7, 2011
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
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Photo by Lightedway

Cooking Level: Intermediate

Living In: Niantic, Connecticut, USA
Photo by Bajana_Angelius
Reviewed: Jan. 8, 2014
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 with the saltiness of the meat. I grew up learning to put the cloves in after the ham was baked, so I did it that way, but instead of adding whole cloves to the sauce, I added about 1/2 - 1 teaspoon of ground clove, with just a dash of nutmeg. I didn't have an orange so I substituted with about 1/2 cup of orange juice. Got rave reviews from friends and family that tried it. This was a real gem of a recipe find for me and I will be using it again this Christmas!
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Cooking Level: Intermediate

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