Mikki Brisk

 

 

 

Okay. I realize this recipe might have come in handy a few days ago. But the way I figure it, you’ve got some leftover turkey and other fixings in your fridge. And you’re probably out of cranberries. So now is the perfect time to experiment with a recipe in preparation for next year. And after you try this – and like it – you may even want to serve it with your holiday ham. If those reasons aren’t ringing any bells for you, the printed version of this recipe, in Southern Living magazine, included this: “This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.” I’ve yet to try that one, but just might get to it. Soon.

 

Here’s what you’ll need…

 

 

Granulated Sugar, Dark Brown Sugar, Fresh (or Frozen) Cranberries, Pineapple Preserves, Prepared Horseradish, Dijon Mustard and Water (not pictured)

 

 

Place water and both sugars in a saucepan. Cook over medium-high heat and bring to a boil.

 

 

Add cranberries.

 

 

Return mixture to a boil, then reduce heat and simmer – stirring often – for 10 minutes. Cranberry skins should be popped and the mixture should thicken. Remove from heat.

 

 

Stir in preserves, horseradish and mustard. I also add a pinch of salt at this point.

 

 

Let sauce cool, then cover and refrigerate until ready to serve.

 

 

This is my fave way to eat cranberries. You can add a little more horseradish if you want extra kick, or add a little less. Your call. Either way, the end result is pretty and dee-lish! Yum!

 

Here’s the printable…