Mustard + cranberry is a match made in condiment heaven. The tang of the mustard and the fruitiness of the cranberries is perfectly balanced with a subtle hint of maple syrup.
- 1 cup frozen cranberries
- 1/2 cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoon maple syrup
- Add the cranberries into a food processor fitted with the S blade. Pulse until chopped.
- Add the chopped cranberries and water to a saucepan. Bring to a simmer and cook, stirring frequently, until the cranberries have a jam consistency. Remove from the heat and add in the remaining ingredients. Place in the fridge to chill.