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
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.
This looks delish, Suzie – thanks!
When do you add the maple syrup?
Used the recipe with mushroom sausage meatballs as an appetizer on Thanksgiving. The only thing I found was that it was as extremely tart. I did follow the recipe to the letter. I put in some brow sugar and it was fantastic. In the end great recipe and it being to tart may have just been me and not the recipe.
Glad you tried the recipe and were able to adjust it to your liking!