Cranberry Mustard

Yields 3 cups.

by Barbara Shinn, David Page
from Fine Cooking
Issue 30
Last Edit Date: 7/19/2011 11:40:12 AM

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

more about:

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 (g): 1; Fat Calories (kcal): 10; Saturated Fat (g): 0; Protein (g): 0; Monounsaturated Fat (g): 0.5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 0; Sodium (mg): 50; Cholesterol (mg): 0; Fiber (g): 1;