Yield: 1 Servings
|Juice and grated peel of 1 orange|
|Juice and grated peel of 1 lemon|
|1 cup||Sweet red wine, OR cranberry juice|
|½ cup||Light corn syrup|
|½ teaspoon||Dry mustard|
|1 can||(16 ounce) whole-berry cranberry sauce|
|Drippings from a baked ham, optional|
|2 tablespoons||Cornstarch, optional|
|2 tablespoons||Cold water, optional|
In a saucepan, combine orange and lemon juices and peel, wine or cranberry juice, corn syrup and mustard. Simmer for 30 minutes. Add the cranberry sauce and ham drippings, if desired; heat through. If a thicker glaze is desired, bring just to a boil. Combine cornstarch and water; add to glaze.
Cook and stir until slightly thickened. Serve warm over sliced ham. Yield; 3½ cups. MC formatting by bobbi744@...
Recipe by: Taste of Home Magazine, Dec/Jan '94, p. 19 Posted to MC-Recipe Digest V1 #470 by Roberta Banghart <bobbi744@...> on Feb 03, 1997.