This is one of my absolute favorite Thanksgiving recipes. Really, it's pretty much a staple at my house, but Thanksgiving is the time when I stock up on cranberries and freeze them so we can have it year round. It lasts for months. Not only is it good with turkey, it's great with pork or on a sandwich. Pour it over a block of cream cheese or a wedge of brie for a quick hors d'oeuvre. Or is it an appetizer? Is there a difference? I'm going to look that up, but it's going to have to wait for a day when I'm not trying to make Thanksgiving happen.
From all of us, have a blessed Thanksgiving.
Cranberry Jezebel Sauce
- 1-Cup Water
- ½ Cup Sugar
- ½ Cup packed brown sugar
- 12 ounces of fresh cranberries
- 3 Tablespoons horseradish
- 1 Tablespoon Dijon mustard
Combine water, sugar, and brown sugar in a saucepan and mix well. Bring to a boil over medium heat. Add cranberries. Return to a boil. Cook for 10 minutes, stirring occasionally. Spoon into a bowl. Let cool to room temperature. Add horseradish and mustard. Mix well. Cover and chill.
Serve with meat, on turkey sandwiches, or pour over Brie or cream cheese and serve with crackers.