But I am making marvelous book progress. I am not going to be one of those writters who lets the rest of her life go to the devil but I am still learning to make adjustments.
I might be one of those writers who has repeated a recipe from a year or two ago. I wouldn't be surprised. It's one of my favorites and keeps forever in the 'fridge. I didn't check because I think it's worth repeating.
Cranberry Jezebel Sauce
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.