Cranberry Jezebel Sauce Recipe - Cooking Index
Cranberry Jezebel Sauce Recipe - Cooking Index
| 1 cup | 237ml | Water |
| 1/2 cup | 99g / 3.5oz | Sugar |
| 1/2 cup | 80g / 2.8oz | Firmly packed brown sugar |
| 12 oz | 340g | Fresh or frozen cranberries - (1 bag) |
| 3 tablespoons | 45ml | Prepared horseradish |
| 1 tablespoon | 15ml | Dijon mustard |
| Fresh mint sprigs - (optional) |
Combine the first 3 ingredients in a medium saucepan; stir well.
Bring to a boil over medium heat; add cranberries. Return to a boil, and cook 10 minutes, stirring occasionally.
Spoon into a bowl; let cool to room temperature. Stir in horseradish and mustard; cover and chill.
Yield: 2-1/2 cups (serving size: 1/4 cup).
Source:
Cooking Light, Nov/Dec 1994, page 158
Average rating:
6 (2 votes)
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