Cranberry Mustard Sauce Food

TANGY CRANBERRY MUSTARD

Steps:

• Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
• Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
• Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
• Yields: 2 1/4 cups

CRANBERRY MUSTARD SAUCE

Steps:

• Combine all ingredients in a medium saucepan.
• Cook on medium heat until sauce is smooth, whisking occasionally.

CRANBERRY SAUCE WITH MUSTARD SEEDS AND ORANGE

Steps:

• In a medium saucepan, heat the oil over medium heat. Add the shallot and ginger and cook, stirring, until the shallots are tender and lightly browned, 3 to 4 minutes. Add the mustard seeds and cinnamon and cook, stirring frequently, until the seeds are toasted and start to pop, 2 to 3 minutes. Add the cranberries, sugar, orange zest, and 3/4 cup water and bring to a boil.
• Reduce the heat to low and simmer until the cranberries start to burst, 8 to 10 minutes. Let cool completely. Discard cinnamon stick and orange peel before serving.

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE

Steps:

• Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
• Pound the chicken pieces to a uniform 1/2" thickness.
• In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
• Spoon the cranberry-Dijon sauce evenly over the chicken.
• Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
• Garnish chicken with fresh parsley.
• Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.