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.
Ingredients: [‘honey dijon mustard’, ‘whole berry cranberry sauce’, ‘honey’, ‘brown sugar’, ‘fresh lemon juice’, ‘ground ginger’]
Quantity of 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”]
Number of Servings: 12
Steps: [‘In a small bowl, combine all the ingredients & stir well.’]