Recipe by Lisa Gay
Spread this on a ham or turkey sandwich and you'll never use mayo again! Also good as a glaze on any kind of pork.
- 1 (8 ounce) package cranberries
- 2 cups apple cider (or enough to just cover the cranberries)
- 1⁄2 teaspoon nutmeg
- 1 teaspoon clove
- 1 dash mace
- 2 cinnamon sticks (remove after cooking)
- 1 tablespoon balsamic vinegar
- 1 teaspoon spicey prepared mustard
- 1 cup brown sugar (or to taste, it depends on how tart your cranberries are)
- 2 tablespoons cornstarch
- 1⁄2 cup water
Directions See How It's Made
- Just barely cover cranberries with apple cider. Add spices, balsamic vinegar, and mustard.
- Cover and bring to a simmer.
- Cook until cranberries pop out of their skins.Push all the mixture in the pan (except the cinnamon sticks) through a colander to remove the skins.
- Place back in pan and add the sugar. Stir until the sugar dissolves.
- Stir the cornstarch into the water to dissolve and then add it to the mixture in the pan. Cook until thick and clear. Cool. Can be used as a glaze or as a sandwich spread.