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.
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.
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