Cranberry Horseradish Sauce
Jill Park Doyle

1 c water
1/2 c sugar
1/2 c firmly packed brown sugar
12 oz bag fresh cranberries
3 T prepared horseradish
1 T Dijon mustard

Combine first three ingredients in a saucepan and stir well. Bring to a boil over medium heat. Add cranberries and return to boil. Cook for 10 mins. Stir occasionally.

Spoon into bowl and cool to room temperature. Stir in horseradish and mustard. Cover and chill.

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