CRANBERRY MUSTARD SAUCE
Make and share this Cranberry Mustard Sauce recipe from Food.com.
Provided by carolinafan
Categories Sauces
Time 12m
Yield 1 3/4 cups
Number Of Ingredients 3
Steps:
- Combine all ingredients in a medium saucepan.
- Cook on medium heat until sauce is smooth, whisking occasionally.
Nutrition Facts : Calories 447.3, Fat 0.9, SaturatedFat 0.1, Sodium 271.8, Carbohydrate 113.7, Fiber 3.1, Sugar 110.1, Protein 1.2
CRANBERRY MUSTARD
The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients & stir well.
PORK CHOPS WITH CRANBERRY MUSTARD SAUCE
Steps:
- Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
- Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
- A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
- Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
- Yields: 2 1/4 cups
CHICKEN WITH CRANBERRY-MUSTARD SAUCE
Provided by Doris Murphy
Categories Chicken Mustard Sauté Quick & Easy Cranberry Fall Simmer Bon Appétit Florida
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.
CHICKEN WITH CRANBERRY AND MUSTARD SAUCE
Steps:
- Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.
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