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Tangy Mustard Cranberry Sauce




Source of Recipe


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Combine a 12 ounce bag of cranberries, 1 C sugar and 2 T champagne vinegar in a saucepan over medium high heat. Cook, stirring, until sugar dissolves, cranberries burst and mixture comes to a full rolling boil, about 15 minutes. Stir in one third cup Dijon mustard . Transfer to a blender and blend until smooth. Let cool before serving. if freezing cover with a lid or plastic wrap.
To serve, if frozen, thaw overnight in fridge.