Cranberry Mustard Recipes

TANGY CRANBERRY MUSTARD

Steps:

• Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
• Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

CRANBERRY MUSTARD

Steps:

• In a small microwave-safe bowl, combine the cranberries, honey, and 1 tablespoon of the mustard.
• Microwave on high for 45-60 seconds or until hot; cool for 2 minutes.
• Stir in remaining mustard and mix well.
• Divide mixture evenly into the little jars; cover.
• Store in refrigerator.

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

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.