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Ham Burgundy Sauce with Onion Rice

A sauce of cranberry, burgundy, mustard, and spices served over ham and onion rice.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Berry and rice share more aroma than cooks usually use. They rank in the top 9% of all ingredient pairs, and 16 recipes mention both. Both carry ethyl caproate, which smells fruity, apple peel. The science ↓

The recipe

Timeabout 5 minutes

Ingredients

Contains: milk (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Make the sauce

  1. Combine cranberry sauce, burgundy, mustard, salt, pepper, and cloves. Simmer, uncovered, about 5 minutes.

  2. Stir in ham and heat thoroughly.

Prepare the rice

  1. Cook green onions in butter until tender. Stir in rice and heat thoroughly.

Serve

  1. Serve with Ham Burgundy Sauce.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Berry + ricetop 9% of all pairs
    Aroma overlapstrong
    Mentioned together16 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

  2. Berry + cranberrytop 2% of all pairs
    Aroma overlapstrong
    Mentioned together68 recipes

    Shared aroma: ethyl 2-methylbutyrate (fruity, apple).

  3. Pepper + clovetop 3% of all pairs
    Aroma overlapstrong
    Mentioned together13,144 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Mustard + oniontop 4% of all pairs
    Aroma overlapstrong
    Mentioned together9,243 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Berry + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together22 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Whole berry cranberry sauce
Provides the main body, sweetness and fruity tartness of the sauce.
Burgundy
Adds wine acidity and depth of flavour, and helps thin the sauce as it simmers.
Prepared mustard
Adds sharp, tangy flavour that balances the sweetness of the cranberry sauce.
Fully cooked ham
Supplies the savory, meaty base of the dish; it only needs heating through.
Cooked rice
Forms the starchy base that soaks up the sauce and gives the dish bulk.

The step that matters

Simmer the sauce gently, uncovered. Simmering uncovered lets water evaporate, so the sauce thickens and the alcohol in the burgundy cooks off. Boiling too hard can scorch the sugars in the cranberry sauce on the bottom of the pan.

Flavor stand-ins for the berry

How well each one fits the dish's main ingredients (cranberry, sauce, mustard, pepper, clove, ham, onion):

  1. Limebetter flavor fit
  2. Orangebetter flavor fit
  3. Applebetter flavor fit
  4. Berrythe original

Fit is the average pairing score against cranberry, sauce, mustard, pepper, clove, ham, onion. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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