I love sauces and condiments that spice up food and make it taste great. I've put a couple here for that Thanksgiving crowd.
Tony’s (yeah, that’s me) Infamous Cranberry Sauce
1 cup water
1 cup white sugar
12oz package fresh or frozen cranberries
On medium-high heat bring sugar and water to a hard boil, stirring periodically. Add fresh, rinsed or rinsed but still frozen cranberries and cover. Continue to stir periodically. When the cranberries start to boil, reduce heat to medium-low and start timer for 10 minutes. Continue to stir periodically. When timed out, set cranberry sauce aside and let cool… unless you’re making Cranberry Mustard. See below…Mmmm…
Tony’s (yeah, that’s me again) Cranberry Mustard or What To Do With All That Left Over Cranberry Sauce.
This is so good with ham at the dinner table or peameal (back or canadian) bacon, it’s incredible. I like to make a fried egg on a Kaiser with peameal bacon and cheese, then spread this on for spice…Mmmm…
½ cup hot, fresh made or heated cranberry sauce. (The heat melts the sugar).
1½ tbsp Dijon mustard
½ tbsp brown sugar
½ tbsp liquid honey
Add all ingredients to a blender. Blend on low for 5-10 seconds. Scrape down blend on low for another 5-10 seconds. Dispense as with any mustard.
Is this a Fabreze moment? C.Y.D. I'm voting white elephant. 2¢.