Cranberry Ginger Mustard Sauce

Servings: 10 makes about 3/4 cup Source:

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:

ΒΌ 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

Directions

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

82 kcal
Calories: 82kcal | Carbohydrates: 17g | Fat: 1g | Sodium: 77mg | Potassium: 21mg | Sugar: 16g | Vitamin A: 10IU | Vitamin C: 2.6mg | Calcium: 6mg | Iron: 0.1mg