My Recipe Box

Cranberry Mustard


Yields 3 cups.

  • by from Fine Cooking
    Issue 30

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

  • 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

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.

nutrition information (per serving):
Size : per Tbs., Calories (kcal): 30, Fat (kcal): 1, Fat Calories (g): 10, Saturated Fat (g): 0, Protein (g): 0, Monounsaturated Fat (g): 0.5, Carbohydrates (mg): 5, Polyunsaturated Fat (mg): 0, Sodium (g): 50, Cholesterol (g): 0, Fiber (g): 1,

Photo: Scott Phillips

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