Jazz your Thanksgiving table up a bit with this cranberry sauce mixed with mustard. A blend of Dijon and grainy does the trick and pairs perfectly with turkey.
Here’s tradition with a hint of mustard.
Cranberry Mustard Sauce is often served with the other white meat, a four-letter word that starts with P that shall not be referenced on a kosher site. But it’s also great with chicken and salmon, so I figured hey, how about with turkey?
I did a mix of cranberries and blueberries, and a mix of grainy and Dijon mustards, then added a nice helping of sugar to help the medicine go down. The sweetness of the blueberries, boosted by the sugar, cut the tartness in the cranberries. Voila – a full-flavored sauce with just a slight mustardy tang.
- Cook Time
- Prep Time
- 4 cupsServings
- 1 ( 12-ounces) bag fresh or frozen cranberries
- 1 cup fresh or frozen blueberries
- 1 cup sugar
- 4 tablespoons Dijon mustard
- 2 tablespoons grainy mustard
1. Combine cranberries, blueberries, sugar and 1/2 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.
2. Remove from heat and stir in mustard.
3. Let cool completely to thicken and serve chilled or at room temperature.
Can be made up to 3 days ahead of time.