Cranberries Jezebel

By Carolanne

Description: A friend shared this recipe, which she makes every Thanksgiving.
Recipe tested by Marybeth Jacobson
Read more: Thanksgiving trimmings take on a healthy tone

Ingredients

• 1 cup water
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 bag (12 ounces) fresh or frozen cranberries
• 3 tablespoons prepared horseradish
• 1 tablespoon Dijon mustard

Preparation

Step 1

Over medium-high heat, bring water and sugars to boil in saucepan, stirring often. Add cranberries.
Return mixture to a boil. Reduce heat and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Remove from heat.
Stir in horseradish and mustard. Remove from heat, and let cool. Cover and chill until ready to serve.
Note: Sauce can be stored in airtight container in refrigerator up to two weeks.