• Cranberry Honey Mustard Relish

    By Jeri Mobley-Arias

    This is solely for post-Thanksgiving turkey sandwiches. It’s cranberry + honey sweetness with a perfect balance of mustard spice and the condiment you didn’t know your post-thanksgiving sandwiches needed

    • Thanksgiving dinner is great, but what I most love are the leftovers and all the fun pairings I do in the days following the big feast. Growing up, I wasn’t really much of a cranberry sauce fan, but as I got older, I grew to appreciate this side and its many iterations. This has to be my most favorite iteration of cranberry sauce-turned-relish, as it’s not too sweet and has a kick to it, and in my opinion, marries exceptionally well with roasted meats.

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  • Cranberry Honey Mustard Relish

    By Jeri Mobley-Arias

    This is solely for post-Thanksgiving turkey sandwiches. It’s cranberry + honey sweetness with a perfect balance of mustard spice and the condiment you didn’t know your post-thanksgiving sandwiches needed

    • Total Time:
      20 minutes
    • Servings:
      2 cups

    Ingredients

    • 12 oz fresh cranberries
    • ¼ cup water
    • ½ cup brown sugar
    • ¼ cup + 2 tbsps honey
    • 1 cinnamon stick
    • ⅛ tsp allspice
    • dash of nutmeg
    • ¼ tsp kosher salt
    • 2 tbsps dijon mustard

    Instructions

    1. In a small pan add water, brown sugar, honey, cinnamon stick, allspice, nutmeg, dijon mustard, and kosher salt. Stir ingredients until mixed well. Bring to a boil over medium-high heat.
    2. Stir mixture and add cranberries.
    3. Cover saucepan with lid. Cook for 10 mins undisturbed.
    4. Gently give the mixture a stir and turn off heat. Allow to cool.
    5. Serve with roasted turkey, baked ham, or my favorite: save a portion and use it as a spread on day-after-Thanksgiving turkey sandwiches.

    Enjoy!

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