| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Miamiherald, Sauces | 2 | 1/2 cups | ||
INGREDIENTS
| 1 | 12oz bag cranberries | |
| 1/2 | c | Granulated sugar |
| 1/2 | c | Packed brown sugar |
| 3 | tb | Prepared horseradish |
| 1 | tb | Dijon-style mustard |
INSTRUCTIONS
Rinse the berries and remove any soft or damaged ones. Combine in a saucepan with the sugars and 1 cup of water. Bring to a boil, reduce heat to medium-low and simmer, covered 10 minutes. Remove from heat and cool to room temperature. Stir in horseradish and mustard, and refrigerate until serving time. Will keep refrigerated for 2 weeks. Nutritional info per serving: 24 cal; .1g pro, 6g carb, tr fat(1%) Exchanges .1 fruit, .3 bread Source: Miami Herald, 11/16/95 format by Lisa Crawford, 7/14/96 Posted to MM-Recipes Digest V3 #196 Date: 15 Jul 96 00:22:58 EDT From: "Lisabeth Crawford (Pooh)" <104105.1416@CompuServe.COM>
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