Cranberry Honey Mustard Sauce Recipe

I absolutely adore this recipe because it combines the tangy burst of cranberries with the mellow sweetness of honey and brown sugar, resulting in a sauce that’s both vibrant and comforting. Plus, the blend of Dijon mustard and apple cider vinegar adds a zesty kick that perfectly complements any savory dish, making it a must-have in my fridge all season long!

The Cranberry Honey Mustard Sauce is versatile and full of flavor. For a cup of fresh or frozen cranberries, it provides a delightful balance of tart and sweet.

Honey and brown sugar add layered sweetness that tastes as though it were made with a fermentation of natural sugars; they elicit cozy, fall feelings. Mustard, in its many forms, adds undiluted sass.

At this point, we’re not even mentioning the apple cider vinegar or the antioxidants and vitamin C that’s making our sauce not just tasty but also healthy. And why would you not want an elixir of health that is just as amazing drizzled over a salad of roasted Brussels sprouts or a sweet potato as it is over the Thanksgiving turkey?

Ingredients

Cranberries:
Rich in antioxidants and vitamin C, they contribute a refreshing tart flavor.

Honey:
Sweetener from nature that is abundant in antioxidants; mellows sour flavors.

Dijon Mustard:
Delivers a zesty, peppery hit with almost no calories.

Apple Cider Vinegar:
Delivers acid; might aid digestion.

Brown Sugar:
Contributes warmth and sweetness; adds depth to the sauce.

Salt:
Used in small amounts, it is a flavor balancer and sweetness enhancer.

Ground Black Pepper:
Introduces gentle warmth and intricacy; helps with digestion.

Ingredient Quantities

• 1 cup cranberries (fresh or frozen)
• 1/4 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons apple cider vinegar
• 1 tablespoon brown sugar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

Instructions

1. If you are using fresh cranberries, rinse them under cold water and drain them well. If you are using frozen cranberries, there is no need to thaw them first.

2. In a medium-sized saucepan, mix together the cranberries, honey, Dijon mustard, apple cider vinegar, and brown sugar.

3. Mix and heat with medium heat until simmering.

4. Turn the heat down to low and let it simmer very gently, stirring it now and then, until the sauce has thickened and the cranberries have erupted, about 10-15 minutes.

5. Take the saucepan off the heat and allow the mixture to cool for a bit.

6. Pour the combination into a blender or blend with an immersion blender until the sauce is smooth. Use caution: the mixture is hot.

7. If you want a thicker sauce, return the pureed sauce to the saucepan and simmer on low heat for another 5 minutes, stirring often.

8. Take the pot off the heat again and season with salt and ground black pepper, adjusting to taste.

9. Let the sauce reach room temperature, and then move it into a container that can maintain an airtight seal.

10. Refrigerate for at least one hour before serving to allow the meld of flavors. Serve with your favorite dishes!

Equipment Needed

1. Medium-sized saucepan
2. Measuring cups
3. Measuring spoons
4. Spoon or spatula for stirring
5. Blender or immersion blender
6. Airtight container for storage

FAQ

• Can I use dried cranberries instead of fresh or frozen?No, it is essential to use fresh or frozen cranberries in this recipe, as they provide the requisite tartness and consistency for the sauce.
• How long will the sauce last in the fridge?An airtight container for the sauce in the refrigerator will keep the sauce fresh for one week.
• Can I substitute Dijon mustard with regular mustard?Although you can use regular mustard, Dijon mustard has a smoother texture and a more layered flavor profile that adds complexity to the dish.
• Is there a vegan alternative to honey?Certainly, you can substitute maple syrup or agave nectar for honey, although it may change the flavor a bit.
• Can this sauce be frozen for later use?Indeed, the sauce can be frozen. Use a container that is safe for the freezer, and the sauce will keep for three months at most. Thaw the sauce in the refrigerator before using it, and stir it well after thawing.
• How can I make the sauce thicker?If you like your sauce thicker, let it simmer longer so that the liquid reduces, or add a little bit of corn starch mixed with water.
• What dishes pair well with Cranberry Honey Mustard Sauce?Roasted meats such as turkey and chicken, along with various sandwiches and cheese platters, find this sauce to be a perfect companion.

Substitutions and Variations

1 cup cranberries (fresh or frozen): 1 cup cranberries (dried, soaked in water to rehydrate)
1/4 cup of honey can be replaced with any of the following, each in the same amount:
1/4 cup maple syrup
1/4 cup agave nectar
1/4 cup of something not very thick like corn syrup
1/4 cup Dijon mustard: 1/4 cup yellow mustard: 1/4 cup whole grain mustard.
2 tablespoons apple cider vinegar: 2 tablespoons white wine vinegar. 2 tablespoons red wine vinegar.
1 tablespoon dark brown sugar: 1 tablespoon light brown sugar mixed with 1 teaspoon molasses 1 tablespoon light brown sugar

Pro Tips

1. Balance Sweetness and Tanginess Taste the sauce as it simmers and adjust the sweetness or tanginess to your preference. You can add more honey or a splash of additional apple cider vinegar to suit your taste.

2. Enhance Flavor with Herbs Consider adding a sprig of fresh thyme or rosemary during the simmering process for an extra layer of flavor. Remove the herb before blending.

3. Consistency Control If you find the sauce too thick or thin after blending, adjust accordingly. Add a little water to thin it out or simmer longer for a thicker consistency.

4. Blending Caution Allow the mixture to cool slightly before blending. Hot liquids can cause pressure to build in blenders, so blend cautiously and in batches if necessary.

5. Make Ahead for Better Flavor This sauce can be made a day in advance. Allowing it to sit overnight in the fridge intensifies the flavors, making it perfect for serving the next day.