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Horseradish-Cranberry Mustard

   2 16-ounce cans whole cranberry sauce
   1/2 16-ounce can jellied cranberry sauce (or more, to taste)
   1 5-ounce jar cream style horseradish
   1 2-ounce can Colman’s Mustard
   1++ tablespoons freshly ground pepper

Combine all of the ingredients in the bowl of a food processor.  (If you prefer a slightly sweeter mixture, use more of the jellied cranberry sauce.)  Pulse until thoroughly combined and whole cranberries are slightly crushed.  Use as a condiment with HoneyBaked ham or turkey.

The flavors improve over time, so make this at least one week in advance.  There will be plenty to share with friends and family.

Keeps in the refrigerator for at least one month.

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