Zippy Cranberry Mustard Food
TANGY CRANBERRY MUSTARD
This is a copycat recipe for Hickory Farms Cranberry Mustard, which is difficult to find outside of the Christmas season. It is great on Summer Sausage, or spread on a carved turkey sandwich, or used as a glaze on a baked ham. Use it as a barbecue sauce for chicken, or a topping for broiled salmon. It even makes a great dip for chicken fingers! You can also can it in small jars to give as a gift. It's simple and delicious! I listed the brand names of the ingredients I used, but you can use your favorites.
Provided by Faux Chef Lael
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 3
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.
Nutrition Facts : Calories 408.5, Fat 2.1, SaturatedFat 0.1, Sodium 574.1, Carbohydrate 99.9, Fiber 3.5, Sugar 95.7, Protein 2.4
ZIPPY CRANBERRY CHEDDAR SPREAD
This zesty spread is a holiday hit! It's easy to make and tastes even better the day after you make it. Serve with crackers or slices of baguette. This spread is zippy, so if you don't like spice, reduce cayenne and dry mustard by half.
Provided by K. Waid
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes
Time 15m
Yield 24
Number Of Ingredients 6
Steps:
- In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.
Nutrition Facts : Calories 81.6 calories, Carbohydrate 1 g, Cholesterol 22.4 mg, Fat 7.1 g, Protein 3.6 g, SaturatedFat 4.5 g, Sodium 99.5 mg, Sugar 0.5 g
ZIPPY CRANBERRY APPETIZER
I found this to be a terrific use of leftover cranberry sauce. Cream cheese and cranberries...can't go wrong. I served on triscuits. Recipe courtesy of Taste of Home.
Provided by AmyZoe
Categories Spreads
Time 20m
Yield 2 1/2 cups, 10 serving(s)
Number Of Ingredients 8
Steps:
- In a large saucepan, bring sugars and water to a boil over medium heat.
- Stir in cranberries and return to a boil.
- Cook for 10 minutes or until thickened, stirring occasionally. Cool.
- Stir in horseradish and mustard.
- Transfer to a large bowl and refrigerate until chilled.
- Just before serving, spread cream cheese over crackers and top with cranberry mixture.
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