Cranberry Sauce with Grainy Mustard

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My son loves me to serve Bake Ham instead Roast Turkey during Thanksgiving/Christmas time. Once, any one of my family members loves a dish, I will try to accommodate him/her/them. Every single year my family and friends will always want my cheesecake, “Sour Cream Raspberry Cheesecake” and I always make sure it will be there on my dessert table. Well, our family is rather small and it is very easy to get everyone to agree with the menu for the holiday season. This year my menu is totally different from last few years but my cheesecake will still be in the menu.

As you aged, you have more patience to listen to other’s suggestions as it will be much easier for you to come up with more dishes to serve. I always love serving mustard or other sauces to accompany baked ham. So in the next few days, I will try to post more recipes on what I am going/intend to serve from my holidays menus.

 

 

Makes: 3¾ cups

Ingredients:

1½ bags (12oz each) cranberry

2 ¼ cups (18oz) raw sugar/granulated sugar (I used raw sugar)

¾ teaspoon celery seeds

1/3 teaspoon turmeric powder

1½ tablespoons dry mustard

1/3 teaspoon salt

1/3 cup water

¾ cup cider vinegar

 

Method:

Heat a heavy saucepan with water, cider vinegar, raw sugar/granulated sugar, celery seeds, turmeric powder, dry mustard and salt over medium-high heat. Whisk the mixture until mustard is dissolved and bring to a boil. Stirring until all dissolved and combine well. Add in the cranberries and bring to a boil.

Reduce the heat to medium heat and simmer until cranberries pop, stirring occasionally, about 10-12 minutes. Remove from heat and set aside to cool completely. Transfer to a serving dish/bowl and remove to the refrigerator to chill before serving.

 

This entry was posted in Chutney and Sauces, Fruits and Vegetables, Western and tagged , , , , , , , , , . Bookmark the permalink.

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