Cranberry Burgundy Sauce
photo by BecR2400
- 1 can large cranberry sauce
- 1 cup brown sugar
- 1⁄2 cup Burgundy wine (dry red wine)
- 2 teaspoons prepared mustard
- Mix ingredients in sauce pan and heat to boiling.
- Stir until sugar has dissolved.
- Spoon over ham or chicken while they cook.
- Use remaining sauce to accompany dinner.
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An awesome sauce!!! And a longtime family favorite that has become a tradition at our holiday table! People, you need to try this!!! I was going to post this same recipe, originally from Better Homes and Gardens, May, 1969. Thank you Ed, for posting! One tip: I recommend using a high quality whole berry cranberry sauce (such as Ocean Spray brand) when making this sauce. For some reason, the store brands just don't have as much cranberry flavor!
I have a recipe to use this for ham and here are the directions: Place ham, fat side up in shallow roasting pan. Score in diamond pattern and stud with cloves. Bake at 325 degrees F./130 C. for about 3 hours for a 10-14 lb. bone in ham. This will serve 20+ people. During last 30 minutes in the oven, spoon half of this over the ham. Pass the remaining sauce at the table. yield-2 2/3 cups glaze. From The Cranberry Connection cookbook by Beatrice Ross Buszek, compiled at the Cranberry Cottage in Granville Centre, Nova Scotia.