“The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.”
READY IN:
5mins
SERVES:
12
YIELD:
1 1/2 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. In a small bowl, combine all the ingredients & stir well.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: