| 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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