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):
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Photo: Scott Phillips