Cranberry jezebel sauce

Yield: 2 1/2 cups

Measure Ingredient
1 \N 12oz bag cranberries
½ cup Granulated sugar
½ cup Packed brown sugar
3 tablespoons Prepared horseradish
1 tablespoon Dijon-style mustard

Rinse the berries and remove any soft or damaged ones. Combine in a saucepan with the sugars and 1 cup of water. Bring to a boil, reduce heat to medium-low and simmer, covered 10 minutes. Remove from heat and cool to room temperature. Stir in horseradish and mustard, and refrigerate until serving time. Will keep refrigerated for 2 weeks.

Nutritional info per serving: 24 cal; .1g pro, 6g carb, tr fat(1%) Exchanges ⅒ fruit, .3 bread

Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96

Similar recipes