Happy Memorial Day weekend to all of you!

You know what’s great?  It’s BBQ season!  We’re set for some serious grilling over here.  We’ve got 1 tank plugged in with a spare ready to go at a moment’s notice.  Like that wasn’t enough, we just had to have a smoker, too!  With a freezer full of meat, we’re good to go!

So with all that meat, we need some good sauce to go with it, right?  It’s close to impossible to find a store-bought sauce that isn’t packed full of high fructose corn syrup, artificial flavors and preservatives.  I’ll pass, thanks!

If you’re looking for a little change from the ordinary, you’ve got to try this cranberry mustard sauce.  Cranberries, stone ground dijon mustard and a bit of maple syrup come together for this refreshing condiment.  I just love the tangy flavor of this sauce with our favorite grilled brats.

Cranberries don’t have to just be for Thanksgiving anymore!  I’m a planner (sometimes)…  Every Fall, I buy up a bunch of fresh cranberries and send them straight to the freezer to be used year round.  Makes me feel like I have my life together when I can plan that far ahead.  If you don’t have a secret stash of cranberries hiding in your freezer, have no fear!  Head to the freezer aisle of your friendly neighborhood grocery store and pick up a bag.  Then leave yourself a note to hoard some fresh cranberries next Fall!

Cranberry Mustard Sauce

Cook Time20 mins
Course: Appetizer
Servings: 1 cup
Author: Suzie Bauer

Ingredients

  • 1 1/2 cups Frozen Cranberries
  • 2/3 cup Water
  • Pinch Sea Salt
  • 2 Tbsp Stone Ground Dijon Mustard
  • 1 Tbsp Maple Syrup

Instructions

  • Combine cranberries, water and salt in a small saucepan over medium heat. Cook for 10-15 minutes, or until the cranberries have softened and popped open. Stir occasionally.
  • Stir in the mustard and maple syrup, and cook for an additional 5 minutes. Remove from heat.
  • Using an immersion blender, blend the sauce until smooth. A regular blender will work as well. Be sure to allow for the hot steam to escape the blender or you'll have a big mess on your hands!
  • Chill in the fridge until ready to serve.