Jezebel Cranberry Sauce 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:

• In a small bowl, mix together apple jelly, pineapple fruit preserves, prepared horseradish, ground dry mustard and cracked black pepper. Cover and refrigerate 8 hours, or overnight, before serving.

Steps:

• Combine all the ingredients in a large bowl and stir well. Pour the sauce into an airtight container and store in the refrigerator. Serve with crackers and cream cheese, as an appetizer, or along with chicken, pork, or beef.

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.