Cranberry sauce is the dish to experiment with. Cranberries are friendly, lending themselves easily to sweetness, spices or savory. Better yet, if you fail, there's always the reliable canned cranberry sauce (ridges and all) that doesn't disappoint.
I had the pleasure of developing for Maille's newest mustard Maille Honey Dijon Mustard with Balsamic Vinegar of Modena. Delicious alone, even better in, cranberry sauce. Check out the recipe below, or click here for more fun mustardy-sides.
Balsamic Cranberry Sauce
Makes 3 cups total
Ready In: 20-25 minutes
Description: This holiday season combine the sweetness of balsamic with the balance of mustard for a favorite new twist on homemade cranberry sauce.
· 2 8 oz. bags of frozen cranberries
· 1/2 cup granulated sugar
· 1 teaspoon fine sea salt
· 1/4 cup Maille Honey Dijon Mustard with Balsamic Vinegar
· 1/2 cup water
In a small saucepan combine all ingredients and heat over medium low heat. Bring to a simmer. Reduce the heat to low and stir occasionally until the cranberries have broken down and the mixture is thick and sauce-like, about 20-25 minutes.
Remove from heat and cool completely before serving.
Chef’s Tip: Cranberry sauce can be made up to 5 days in advance.
Chef’s Tip: Double up on your day-after-Thanksgiving sandwich using Maille twice: once as mustard and once as a cranberry sauce.