"Hunger is the best sauce in the world."--Cervantes

Cranberry Mustard Recipe

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This recipe for Cranberry Mustard, by , is from The Riddle Family Treasury of Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Myrna from Wisconsin

Category:
Category:

Ingredients:  
Ingredients:  
4 cups fresh or frozen cranberries
1 to 1 1/2 cups sugar (depending on how sweet you want)
1/2 tsp salt (optional)
1/2 cup red or white wine (sweet)
1/2 cup ground mustard
1/4 cup vinegar (more or less to taste)

Directions:
Directions:
1. Cook cranberries, sugar & salt over low heat until soft.

2. Remove from heat and place in a blender or bowl (to use an immersion blender).

3. Add the wine, dry mustard & vinegar. Blend well.

4. Place in covered container & let stand overnight at room temperature to let flavors blend.

5. Refrigerate. Lasts about 6 months if refrigerated.

Number Of Servings:
Number Of Servings:
2 1/2 cups
Personal Notes:
Personal Notes:
This recipe came from a special friend in Wisconsin where most of the cranberries are grown.

 

 

 

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