Galumpkis, a type of paleo-friendly stuffed cabbage that I also love, is something I wanted to share. Nobody recognized I had substituted cauliflower and zucchini for the rice in this recipe, which I served for a dinner gathering. Everyone remarked on how tasty and light it was. There were not any leftovers, which disappointed me.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Total Time: | 20 mins |
| Servings: | 24 |
| Yield: | 2 cups |
Ingredients
- ¼ cup whole cloves
- 1 ½ cups cranberry sauce
- 1 tablespoon grated orange zest
- ½ cup packed brown sugar
- ⅓ cup red wine
- 1 teaspoon prepared mustard
Instructions
- If making a ham, score the ham, and stud with the whole cloves. In a small saucepan over medium heat, combine the cranberry sauce, orange zest, brown sugar, red wine, and mustard. Stir to blend. Bring to a boil, then remove from heat and set aside. If using the sauce for turkey, mix the whole cloves into the sauce while cooking.
- To glaze meat, use half of the glaze before roasting, and use the remaining to baste during the last 30 minutes of cooking.
Reviews
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.
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!
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
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.
Delicious with ham and turkey. This has become a staple at our annual Christmas luncheon.
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.