Posted by: Phyllis 11-06-99 5:46 AM
Cranberry Jezebel Sauce
1 cup water
1/2 cup sugar
1/2 cup firmly packed brown sugar
12 ounce bag fresh or frozen cranberries
2 tablespoons prepared horseradish
1 tablespoon Dijon mustard
Combine water and sugars in a large saucepan, bring to a boil over medium heat; stir in cranberries. Return to a boil and cook stirring occasionally, 10 minutes. Cool. Stir in horseradish and mustard; cover and chill. Garnish with mint leaves if desired.
Serve with poultry, beef or pork, or pour over cream cheese and serve with crackers.
Yield about 2 1/2 cups
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