AuthorSamuel DietzmannRan across it on a cooking show and loved it. Now I make it every year.
In a medium saucepan, dissolve the sugar in the water over medium heat to make a simple syrup.
Add the vanilla extract, and bring to a simmer.
Add the orange juice and cranberries, salt, and some of the ground pepper.
Simmer until the cranberries begin to pop and become tender, about 3-5 minutes.
Remove from heat and stir in the Dijon mustard, and adjust salt and pepper to taste.
Chill until ready to serve. Just before serving, dust the orange zest across the top of the sauce.
Ingredients
Directions
In a medium saucepan, dissolve the sugar in the water over medium heat to make a simple syrup.
Add the vanilla extract, and bring to a simmer.
Add the orange juice and cranberries, salt, and some of the ground pepper.
Simmer until the cranberries begin to pop and become tender, about 3-5 minutes.
Remove from heat and stir in the Dijon mustard, and adjust salt and pepper to taste.
Chill until ready to serve. Just before serving, dust the orange zest across the top of the sauce.
