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Recipe

Cranberry Mustard

Scott Phillips

Yield: Yields 3 cups.

If you use frozen cranberries, let them come to room temperature before using or simmer them longer.

Ingredients

  • 2 Tbs. olive oil
  • 1 Tbs. butter
  • 1 large red onion, thinly sliced
  • 1 lb. fresh cranberries
  • 1/4 cup sugar
  • 1/3 cup honey
  • 2 Tbs. mustard seeds, cracked
  • 2 Tbs. balsamic vinegar
  • 3 Tbs. Dijon mustard
  • Salt and freshly ground black pepper

Nutritional Information

  • Nutritional Sample Size per Tbs.
  • Calories (kcal) : 30
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0.5
  • Cholesterol (mg): 0
  • Sodium (mg): 50
  • Carbohydrates (g): 5
  • Fiber (g): 1
  • Protein (g): 0

Preparation

  • 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 of 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 pulse until puréed. Strain through a fine mesh sieve. Season with salt and pepper to taste; refrigerate.

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