Prep 5 mins
Cook 10 mins
Use to glaze chicken, turkey or as a sandwich spread.
- Combine all ingredients in a medium saucepan.
- Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.
This mustard is SO good, I could eat it with a spoon! I cut the recipe in half as I knew we'd never go through that volume and had it on dark pumpernickel bread with honey baked ham and Swiss cheese. We couldn't stop raving about how much better the sandwiches turned out with this mustard!!! A real gem of a recipe; thank you, Charlotte!
Charlotte we loved this sauce. I used it to glaze our chicken breasts and they turned out beautifully. The sauce was rich, thick and flavourful. It covered the chicken perfectly. You could taste the molasses and mustard with undertones of cranberry. I only used half the mustard listed. Next time I make this dish I will serve it on white rice to showcase the sauce. Thanks so much for sharing.
This turned out to be a grand twist on the typical cranberry relish or chutney. Initially, the molasses was a little too strong so I added about 2-3 tablespoons of dried cranberries and an equivalent amount of water to offset the absorbtion. The mustard was still quite thick on cooling so I added additional water to acheive the right consistency. Tonight we had this as a dipping sauce for marinated chicken kebobs but I'm looking forward to using it to jazz up my turkey sandwiches soon. Thanks. (Updating to say I brought some to work and my colleagues LOVED it and several asked for the recipe.)