Cranberry Jezebel Sauce

1. 1

   Bring the first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat.

2. 2

   Add cranberries.

3. 3

   Return mixture to a boil. Reduce heat and simmer, stirring often, for 10 minutes or until the cranberry skins begin to pop and mixture begins to thicken. Remove from heat.

4. 4

   Stir in pineapple preserves, horseradish and mustard; remove pan from heat and let sauce cool.

5. 5

   Cover and chill in fridge until ready to serve.

6. 6

   NOTE: Sauce may be stored in an airtight container in the fridge for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.