| Cranberry Glaze (for poultry or pork) 1 cup of cranberry sauce (jellied) 1/2 cup of dry white wine 1 tablespoon plus 1 teaspoon of lemon juice Combine cranberry sauce, wine and lemon juice in heavy sauce pan. Cook over medium heat, stirring constantly until cranberry sauce melts and mixture is smooth. Keep warm. Brush poultry or pork with cranberry mixture, coating all sides. Baste frequently with sauce. Spoon extra sauce over top before serving. |
