Jazzy Cranberry Sauce




1/2 cup water
1/2 cup sugar
1/2 cup brown sugar
12 oz. cranberries, fresh or
3 tbsp. horseradish
1 tbsp. dijon mustard


Combine water, sugar, and brown sugar in medium saucepan; stir well. Bring to boil over medium heat; add cranberries. Return to boil and cook 10 minutes, stirring occasionally. Spoon into bowl; let cool to room temperature. Stir in horseradish and mustard. Cover and chill.

Author's Comments

A great sauce to keep or give away! Must be refrigerated. Pour over low-fat cream cheese and serve with crackers, or serve sauce with pork or turkey tenderloin for holiday meals. Or place in jars and tie with a big bow.

Sylvia's comments: It was WONDERFUL poured over cream cheese! When I tried to make it at home, the recipe called for twice as much water as now, and even after cooking, it was more like cranberry soup. I boiled away for another hour and it was STILL soupy, so I added more cranberries and sugar and boiled a little longer. Don't worry that the berries still look whole after 10 minutes and it's very soupy-looking, it will thicken as it cools. For shrivelled berries, cook longer.

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