• 3servings
  • 35minutes

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Nutrition Info . . .

NutrientsLipids, Carbohydrates, Cellulose
VitaminsC, D, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 Tbs. olive oil

  2. 1 tablespoons butter

  3. 1 large red onion , thinly sliced

  4. 1 lb. fresh cranberries

  5. 1/4 cup sugar

  6. 1/3 cup honey

  7. 2 tablespoons mustard seeds, cracked

  8. 2 tablespoons balsamic vinegar

  9. 3 tablespoons dijon mustard

  10. Salt and freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. In a medium skillet, heat the olive oil and butter, add the onion, and cook over medium low until golden brown and soft, 20 to 25 min. In a 3-qt. pot, bring 1 cup water to a boil. Add the cranberries, sugar, and honey. Simmer until all the cranberries have popped, about 5 min. Add the mustard seeds, vinegar, and mustard and cook until the berries are glazed and the juices thick, about another 5 min. Transfer to a food processor and pulse until puréed. Strain through a fine mesh sieve. Season with salt and pepper to taste; refrigerate, in jars for up to a month.

  2. Serving Size = 2 tablespoons


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