This mustard is excellent on leftover Turkey Sandwiches. It also stores well, and makes a much appreciated addition to a gourmet gift basket
2/3 cup finely chopped onion
2 Tablespoons vegetable oil
6 Tablespoons brown sugar, firmly packed
2 teaspoons orange zest
32 ounces cranberry sauce (with whole berries)
2/3 cup prepared mustard
In a large skillet over medium heat, saute onion in oil about five mins or until onion is tender.
Add brown sugar and orange zest.
Stirring frequently, cook about a minute just to dissolve the sugar.
Add the cranberry sauce and mustard; stir until well blended. Remove from the heat and cool.
Serve at room temperature as a condiment, use as a sauce for grilling or a spread for sandwiches.
Store in an air tight container in refrigerator.
This makes a nice, smooth tasting mustard.
2 cups sugar
1/4 teaspoon red pepper flakes
3/4 cup champagne
1 stick butter
1 1/2 cups cider vinegar
1/2 teaspoon black and white pepper
6 ounces dry colemans mustard
3 eggs -- beaten
Heat vinegar and sugar to dissolve in large heavy saucepan. Cool.
Add the rest of ingredients, beating in the eggs one at a time. Bring to a gentle boil stirring constantly with a wire whisk. Boil 5 minutes.
Bottle, cool, cap and put in the refrigerator.
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Guru Spotlight |
Ray Lokar |