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