Cranberry Mustard
The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 1
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1/2 teaspoon ground ginger
- 1 teaspoon honey
- 1 teaspoon fresh lemon juice
- 3/4 cup honey dijon mustard
- 2/3 cup whole berry cranberry sauce
- 1 tablespoon brown sugar packed
- Carbohydrate 112.290425866768 g
- Cholesterol 0 mg
- Fat 7.52177502074592 g
- Fiber 7.8804790984083 g
- Protein 8.34894210589257 g
- Saturated Fat 0.479136667949706 g
- Serving Size 1 1 1/2 cups, 12 serving(s) (404g)
- Sodium 2104.61483920826 mg
- Sugar 104.409946768359 g
- Trans Fat 0.425783334269745 g
- Calories 518 calories
In a small bowl, combine all the ingredients & stir well.
