Cranberry Jezebel Recipes

Steps:

• Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.
• Add cranberries.
• Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
• Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.
• Cover and chill in fridge until ready to serve.
• NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.

Steps:

• Combine water and sugars in a medium saucepan.
• Bring to a boil 0ver medium heat.
• Add cranberries and return to a boil.
• Cook for 10 minutes, stirring ocasionally.
• Cool to room temperature.
• Stir horseradish and mustard into cranberry mixture, cover and chill.
• Garnish with mint sprigs.
• Serve over light cream cheese with crackers.

Steps:

• combine first 3 ingredients in a med saucepan. bring to a boil over med heat; 10 min, stirring occasionally. let cool to room temp. stir in horseradish and dijon mustard; seal and chill

Steps:

• 1. Bring water and sugars to a boil. Stir often in saucepan over medium-high heat
• 2. Add cranberries and return to a boil.
• 3. Reduce heat and simmer, stirring often - about 10 minutes or until cranberry skins begin to pop and mixture begins to thicken.
• 4. Remove pan from heat
• 5. Stir in preserves, horseradish and mustard, letting sauce cool
• 6. Cover and chill until ready to use.

Steps:

• Combine water, sugars and cranberries in a medium saucepan.
• Bring to a boil, then turn down to a simmer.
• Cook for 12 minutes, until the cranberries have popped and mixture is thickened.
• Put through a food mill or sieve.
• Let cool, then add mustard, horseradish and orange juice.