Another recipe for delicious mustard, in addition to apple and apricot. This option is probably more like a sauce than a full-fledged mustard, but it doesn't get any worse. It goes very well with baked meat or poultry, grilled sausages or sausage sausages, and is also great for regular sandwiches.
| Cook Time | 35 minutes |
| Servings |
|
Ingredients
- 200 gram Cranberries fresh or frozen
- 100 gram Sugar or to taste
- 3,5 tablespoons Mustard 2 tbsp ready-made spicy + 1.5 tbsp ready-made granular
Ingredients
|
|
Instructions
- Pour the cranberries into a small saucepan.
- Add sugar.
- Cook over low heat, stirring constantly, until the sugar completely dissolves and most of the berries burst. Ready-made berries, if desired, can be rubbed through a sieve to get rid of the skin.
- Add both types of mustard to the warm berry mixture (I also have hot mustard with chili pepper). The amount of mustard can be slightly varied in one direction or another.
- Mix thoroughly and refrigerate. It is stored for exactly ten days, longer than I checked.
- Bon Appetit!
Related posts:
Cranberry custard Sauce Recipe
Cheese Balls with Cranberry Sauce Recipe
Pork Roll with Cranberry Sauce Recipe
Mackerel in Cranberry Marinade Recipe
Apple-Mustard Sauce for Sausage Recipe
Chicken Liver Salad with Cranberry Jelly Recipe
Waffles with Bacon and Mustard Recipe
Honey Mustard Sauce Recipe
Sauce “Apple-Mustard” Recipe
Mustard “Triple” on Cabbage Brine Recipe
Whole Grain Dijon Mustard Recipe
Grilled Shrimp in Mustard Marinade Recipe