Yield
Makes about 3 cups

This fabulous sauce doubles as an appetizer when poured over cream cheese and served with assorted crackers.

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.

Ratings & Reviews

JJennifer's Review

AmandaSM
December 14, 2012
This one is a family favourite without the pineapple preserves.

KelliO113's Review

JJennifer
November 12, 2012
N/A

AmandaSM's Review

KelliO113
November 12, 2010
I don't get it. The flavors were just awful together. I had to throw it out and I'm not a picky eater.