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.
Cranberry Mustard Sauce
Servings
4 Servings
Ingredients
- 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
Instructions
- 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.
- 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.
could be – nice idea!
LOL wasn’t developed with that in mind 🙂
This sounds delish! Do you think this will work with as a glaze for corned beef??
Sounds good to go in ham too.
Awesome – thanks for noting that works!
Yayeeeeee!
really yummmmm!
I am SO SO SO happy. Thanks for the adjustment notes.
LOL – I hear that!
You had me at Cranberry. And Mustard.
This was a big hit! We loved it. I used a half cup sugar and a quarter cup splenda, and it was great!
mmm…good flavors!
the blueberries are really nice with the mustard.
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.
Made this with Splenda instead of sugar and it’s fantastic! Thanks!