Every year I go to the Chi Omega Christmas Market. (Yes...usually I'm the only male customer there.) There are just a couple of things on my list. Dough ornaments for all the nieces and nephews. Delicious frozen pecan toffee. (I stock up for the year.) And yummy cranberry mustard from Cherchie's. I love a spoonful alongside roast pork.
Well...I may have saved some money since I found this recipe. It's even more wonderful when you make it yourself. Yes, it will be great with your turkey and dressing, but just as delicious when you make it throughout the year. Now, if I could just figure out a way to can it...
Cranberry-Mustard Relish
From Bon Appetit magazine.
Makes about 2 cups.
1 12-ounce package fresh or frozen cranberries
1 1/3 cups sugar
4 1/2 tablespoons Dijon mustard
2 1/2 tablespoons whole grain Dijon mustard
Combine cranberries and sugar in heavy medium saucepan. Stir over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Cool completely. Stir in both mustards.
Monday, November 09, 2009
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