If you don’t care for the tart tang of cranberries — try this recipe. It’s sweet & spicy with just enough tartness without overpowering your taste buds. A great condiment for cheese, meat, fish. Cranberries no longer need to remain a Thanksgiving side dish!
- 1 C water
- 1 12-oz package of cranberries (I keep packages in the freezer and this recipe is just fine starting with frozen berries)
- 1/2 C turbinado (or granulated) sugar (or substitute as you wish)
- 1/2 C the darkest brown sugar you can get
- 3 Tbs best quality fresh horseradish
- 1 Tbs Dijon mustard (for a small family / friends dinner, I substitute a 1/4 C of Emeril’s Kicked Up Horseradish Mustard , which has red pepper in it)
- Make a simple syrup thoroughly dissolving of the sugars in water
- Add the cranberries to the lightly boiling syrup and return to a light boil
- Cook until most berries have popped the the product thickens, about 10 minutes
- COOL the now cranberry sauce to room temperature
- Stir in the horseradish & mustard
- Jar it up & refrigerate until ready to use
- This will keep for about 2 weeks at 37 ^
Questions? Comments? Email me at heather (at) smallchangelife (dot) org or drop by my Facebook page and leave me a message, leave a comment below or feel free to start up a conversation in the discussion forum.