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Cranberry Mustard Sauce

November 9^th 2011

Contributed by:

Jamie Geller

4 comments | Leave Comment

(3 reviews)

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Recipe

Cranberry Mustard Sauce

Times

Prep Time : 5 min
Cook Time : 15 min
Ready Time : 20 min

Servings

8-12 Servings

Ingredients

1 bag fresh or frozen cranberries (12-ounce)
1 cup fresh or frozen blueberries
1 cup sugar
4 tablespoons Dijon mustard
2 tablespoons grainy mustard

Directions

Combine cranberries, blueberries, sugar and ½ cup water in a medium saucepan over medium high heat and bring to a simmer. Cook 10 to 15 minutes or until cranberries begin to pop. Remove from heat and stir in mustard. Let cool completely to thicken and serve chilled or at room temperature. Can be made up to 3 days ahead of time.

Yield: 4 cups

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About Jamie Geller

Jamie Geller is the only cookbook author who wants to get you out of the kitchen – not because she doesn’t love food – but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche as everybody’s favorite cook next-door. Specializing in scrumptious meals that are a snap to prepare, she authored the Quick & Kosher Cookbook series and is co- founder of the Kosher Media Network, which recently launched the Joy of Kosher with Jamie Geller magazine and companion website JoyofKosher.com, a social network for foodies. Jamie hosts the popular Quick & Kosher cooking show online at youtube.com/joyofkosher and on-air on JLTV. Jamie and her “hubby” live in Israel. Their five children give her plenty of reasons to get out of the kitchen — fast.

comments

4 Responses to Cranberry Mustard Sauce

says: Mullertwin

Made this with Splenda instead of sugar and it’s fantastic! Thanks!

Reply
says: Hadassah Sabo Milner

I made this today, and Oh Em Gee! We will never again eat sauce out of a can. Perfection! This has such a kick to it – and it will go great with our turkey that I am serving in 90 minutes.

Reply
says: Nechama Tawil

mmm…good flavors!
the blueberries are really nice with the mustard.

Reply
says: nungar

This was a big hit! We loved it. I used a half cup sugar and a quarter cup splenda, and it was great!

Reply