Recipe – Cranberry Sauce with Mustard

January 6, 2008


We cooked this recipe up over Thanksgiving and boy was it tasty – the perfect accompaniment to sandwiches or just to eat plain with a spoon….yum!

Have a great weekend!


1 1/2 cups of sugar
1/2 cup of cider vinegar
1/4 cup of water
1 tablespoon of dry mustard
1/2 teaspoon of celery seeds
1/4 teaspoon ground turmeric
1/4 teaspoon of salt
1 bag (12 oz) cranberries

In heavy saucepan, combine the sugar, vinegar, water, mustard, celery seeds, turmeric and salt. Whisk to dissolve the mustard. Bring to a boil over medium-high heat, stirring until the sugar dissolves. Add the cranberries and bring to a boil again. Reduce the heat to medium and boil gently, stirring occasionally, until the cranberries pop, about 10 minutes. Remove from the heat and let cool to room temperature. Transfer to a bowl, cover and refrigerate until well chilled before serving.

Makes about 2 1/3 cups (1 1/3 lb)

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