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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.


  • 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


  • 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.


Rate or Review

Reviews (1 review)

  • DeniseAZ | 12/24/2018

    I hope I made this correctly. The list of ingredients calls for a red onion. The written method tells you to slice and caramelize the red onion in butter and olive oil. Did that. But that’s where the instructions for the red onion end. The recipe continues with the directions for cooking down the cranberries but doesn’t say what to do with the onion. So, I assumed you were supposed to add the onions to the cranberries as they were cooking along with the other ingredients. And I did and it is delicious.

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