Cranberry Ginger Mustard Sauce
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Cranberry sauce. Â Whether you love it or hate it, Thanksgiving and Christmas simply aren’t the same without it.
As a kid and teenager I used to avoid the stuff. Â You know, that thick gelatinous stuff that retains the shape of the can after it’s unceremoniously dumped onto a serving dish with its infamous suction sound? Â We all know the stuff.
Homemade, however – now that’s a different story. Â It’s more flavorful, vibrant, fresher and has a vastly better texture. Â Plus you can customize is it with dozens of different flavor combinations.
Today we’re making a Cranberry Ginger Mustard Sauce that your cranberry sauce-loving family and friends are sure to enjoy.
This savory cranberry sauce and can be used with a variety of savory dishes.  Use it as a sauce or glaze for your turkey, chicken, pork and beef.  Add it to your favorite bbq sauce for a tasty seasonal twist.  Use it as a spread on your favorite cold cut sandwiches or to your grilled cheese sandwiches.  Add it turkey, chicken or ham wraps.  Add it to your slow-cooking pork for delicious seasonal pulled pork sandwiches.
Let your imagination run free.
This sauce is crazy easy to make. Â Simply place the cranberries, sugar, and water in a small saucepan and bring to a boil. Â Simmer for 10 minutes. Â Add the remaining ingredients and simmer for another 5 minutes. Â Add a few whole cranberries and simmer for another minute.
Let the sauce cool to room temperature and then store in the fridge. Â Will keep for at least a week.
Enjoy!
Cranberry Ginger Mustard Sauce
Ingredients
- Base Cranberry Sauce:
- 6 ounces fresh or frozen cranberries
- 1/2 cup sugar
- 1/2 teaspoon finely grated lemon zest
- 1 tablespoon water
- Additional Ingredients:
- ¼ c Brown Sugar
- 1 Tablespoon Dijon mustard
- 1 tablespoon red wine vinegar
- 1 tablespoon extra virgin olive oil
- 1 tablespoon finely chopped shallots
- 1/2 teaspoon chopped fresh thyme or 1/8 teaspoon dried or rosemary
- 1/2 teaspoon finely grated fresh ginger
- 1/4 teaspoon sea salt
Instructions
- To make the base cranberry sauce, place the first four ingredients in a small saucepan and bring to a boil. Simmer for about 10 minutes or until soft and thickened. Add all remaining ingredients and simmer for another 5 minutes. Add a few more whole cranberries and simmer for another minute. Let the sauce cool to room temperature and then store in the fridge. Will keep for at least a week.
Nutrition
Hi, I’m Kimberly Killebrew and welcome to Daring Gourmet where you'll find delicious originals, revitalized classics, and simply downright good eats from around the world! Originally from Germany, later raised in England, world-traveled, and now living in the U.S., from my globally-influenced kitchen I invite you to tour the world through your taste buds!
