Prep 5 mins
Cook 0 mins
I haven't tried this but I just noticed it in a cookbook-the dry mustard caught my attention so I'm posting it here. It is Jeanne L. Burkes's recipe from "Jersey Shore Kitchens" (1982).The recipe states that it is good with poultry or ham. Easy, no-cook recipe.
- 1 (1 lb) can whole berry cranberry sauce
- 1⁄2 cup crushed pineapple, drained
- 1⁄4 teaspoon nutmeg
- 1⁄4 teaspoon cinnamon
- 1⁄4 teaspoon dry mustard
- Combine all ingredients in a medium bowl.
- Chill at least 1 hour before serving.
Loved this! I think the mustard gives it an unexpected but wonderful dimension!
Great flavor and easy prep. I was surprised by the addition of the dry mustard, but it added a nice flavor dimension to the sauce. I served this with a Christmas dinner of turkey and ham.