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Cranberry Burgundy Glaze
January 08, 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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