Yield
Makes about 3 cups

How to Make It

Step 1

Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.

Step 2

Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.

Step 3

Stir in preserves, horseradish, and mustard; remove pan from heat, and let sauce cool. Cover and chill until ready to serve.

Step 4

Note: Sauce may be stored in an airtight container in the refrigerator up to two weeks.

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