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Cranberry Burgundy Glaze
November 28, 2018

Made it for Christmas last year, with ham in a nesco roaster. Once the ham was heated, I cooled the whole works down and sliced the ham back into the liquid left from the roasting. Reheated the next day for dinner and it was fantastic! I made an extra batch to serve on the side warmed up. I'm thinking about using a dry red wine and glazing a whole tenderloin with it this year.

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