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Cranberry Mustard

Source: Fine Cooking - Issue No. 30
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Active Time:  35 Minutes
Total Time:  35 Minutes
  Yields 3 cups (Serves 24)
If you use frozen cranberries, let them come to room temperature before using or simmer them longer.
2 Tbs. olive oil
1 tablespoons butter
1 large red onion, thinly sliced
1 lb. fresh cranberries
1/4 cup sugar
1/3 cup honey
2 tablespoons mustard seeds, cracked
2 tablespoons balsamic vinegar
3 tablespoons dijon mustard
Salt and freshly ground black pepper
Cranberry Mustard Recipe at
In a medium skillet, heat the olive oil and butter, add the onion, and cook over medium low until golden brown and soft, 20 to 25 min. In a 3-qt. pot, bring 1 cup water to a boil. Add the cranberries, sugar, and honey. Simmer until all the cranberries have popped, about 5 min. Add the mustard seeds, vinegar, and mustard and cook until the berries are glazed and the juices thick, about another 5 min. Transfer to a food processor and pulse until puréed. Strain through a fine mesh sieve. Season with salt and pepper to taste; refrigerate, in jars for up to a month.

Serving Size = 2 tablespoons

Recipe reprinted by permission of Fine Cooking Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Yields 3 cups (Serves 24)
Calories: 56
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 10g
Sodium: 48mg
% Cal. from Fat: 32%
Cholesterol: 1mg
Protein: 1g
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