- Active Time 35m
- Total Time 35m
Yields 3 cups (Serves 24)
If you use frozen cranberries, let them come to room temperature before using or simmer them longer.
- 2 tablespoons olive oil
- 1 tablespoons butter
- 1 large red onion, thinly sliced
- 1 pound 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
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 minutes 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 minutes Add the mustard seeds, vinegar and mustard and cook until the berries are glazed and the juices thick, about another 5 minutes Transfer to a food processor and blend 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 <I>Fine Cooking<. All rights reserved.
nutrition information per serving
56 calories; 2g total fat; 1mg cholesterol; 48mg sodium; 10g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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