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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers. Ingredients:
1 cup water |
1/2 cup granulated sugar |
1/2 cup firmly packed light brown sugar |
1 (12-ounce) bag fresh or frozen cranberries |
1/2 cup pineapple preserves |
3 tablespoons prepared horseradish |
1 tablespoon dijon mustard |
Directions:
1. Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.
2. Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
3. Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.
4. Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.
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