Ingredients with Measurements:
- 1 cup fresh or frozen cranberries
- 1/4 cup water
- 1/4 cup honey
- 1/4 cup Dijon mustard
- 1 tablespoon apple cider vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Special equipment needed:
- Medium saucepan
- Blender or food processor
Step-by-step instructions:
1. In a medium saucepan, combine the cranberries, water, honey, Dijon mustard, apple cider vinegar, salt, and black pepper.
2. Bring the mixture to a boil over medium-high heat, stirring occasionally.
3. Reduce the heat to low and simmer for 10-15 minutes, or until the cranberries have burst and the sauce has thickened.
4. Remove the saucepan from the heat and let the mixture cool for a few minutes.
5. Transfer the mixture to a blender or food processor and blend until smooth.
6. Taste the sauce and adjust the seasoning as needed.
7. Serve the cranberry-mustard sauce warm or chilled.
Time:
Preparation time: 5 minutes
Cooking time: 15 minutes
5. Temperature:
Medium-high heat for boiling, low heat for simmering
Serving size:
Makes about 1 cup of sauce, serving size varies
Nutritional information:
Per serving (1 tablespoon):
- Calories: 20
- Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 0g
Substitutions for ingredients:
- Maple syrup or agave nectar can be used instead of honey.
- Yellow mustard can be used instead of Dijon mustard.
- Lemon juice or white vinegar can be used instead of apple cider vinegar.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Use orange juice instead of water for a citrusy twist.
- Add a tablespoon of chopped fresh herbs, such as rosemary or thyme, for extra flavor.
Tips and tricks:
- Be careful when blending hot liquids, as they can splatter and cause burns. Let the mixture cool slightly before blending.
- If the sauce is too thick, add a little water or orange juice to thin it out.
- The sauce can be made ahead of time and stored in the refrigerator for up to a week.
Storage instructions:
Store the cranberry-mustard sauce in an airtight container in the refrigerator for up to a week.
Reheating instructions:
Reheat the sauce in a small saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Serve the cranberry-mustard sauce in a small bowl or ramekin alongside roasted turkey, chicken, or pork.
Garnishes:
Garnish the sauce with a sprig of fresh herbs, such as rosemary or thyme.
Pairings:
The cranberry-mustard sauce pairs well with roasted meats, such as turkey, chicken, or pork.
Suggested side dishes:
Serve the sauce alongside roasted vegetables, such as Brussels sprouts or sweet potatoes, or a simple green salad.
Troubleshooting advice:
- If the sauce is too tart, add a little more honey or maple syrup to balance the flavors.
- If the sauce is too thin, simmer it for a few more minutes to thicken it up.
Food safety advice:
- Make sure to wash the cranberries before using them in the recipe.
- Store the sauce in the refrigerator and discard any leftovers after a week.
Food history:
Cranberry sauce has been a traditional Thanksgiving side dish in the United States since the 1800s. Mustard adds a tangy twist to this classic sauce.
Flavor profiles:
The cranberry-mustard sauce is sweet, tangy, and slightly spicy.
Serving suggestions:
Serve the sauce warm or chilled alongside roasted meats or vegetables.
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