Cranberry Mustard

The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.

• Ready In: 5 mins
• Serves: 12
• Yields: 1 1/2 cups

Ingredients

• 3⁄4 cup  honey dijon mustard
• 2⁄3 cup whole berry cranberry sauce
• 1  teaspoon honey
• 1  tablespoon brown sugar, packed
• 1  teaspoon fresh lemon juice
• 1⁄2 teaspoon ground ginger

Directions

1. In a small bowl, combine all the ingredients & stir well.