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Showing 1-4 of 4
on October 22, 2009
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!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By Baby Kato
on August 11, 2006
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.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 23, 2006
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.)people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on June 23, 2006
Serving Size: 1 (448 g)
Servings Per Recipe: 1