Like a honey mustard sauce made with cranberry sauce. It’s a festive dip for pretzels or glaze for meat, and a perfect use for leftover cranberry sauce! Versatility, whoa! This post is sponsored by Produce for Kids.
It’s always funny to me how I come up with recipes. This one had a roundabout thought process.
I was daydreaming about this Raspberry Baked Chicken that I created for Produce for Kids. It’s such a simple but delicious recipe with chicken, fresh raspberries, basil leaves and Brie. I was thinking about how perfect it would be over the holidays because it’s got that classic red and green color-thing going on.
And the Brie. You really can’t have Christmas without Brie.
Then I started thinking that you could probably swap out the raspberries for cranberries to make it even more festive. I decided I needed to give it a try. Right that minute. But alas, I didn’t have any fresh cranberries. What I did have was some fresh cranberry sauce leftover from Thanksgiving (mine was this homemade recipe but a can works just as well). I decided to add some mustard to it to make it a bit tangier. And some minced onion. And salt and garlic powder. I tasted it. Mmmm. It didn’t even need any chicken, basil or Brie. It was good already.
I grabbed some pretzels and used it as a dip. Seriously good. I did a bit of tweeking. I wound up adding some honey. I also decided that the chunky texture wasn’t ideal for a pretzel dip so I put it in the blender.
In the end, it reminded me of a honey mustard-style sauce, but made with cranberry sauce. It’s great as a dip for pretzels or cocktail wieners. And I have slathered some chicken in it and baked it up, kind of like a cranberry-mustard BBQ sauce. It’s also fantastic on turkey burgers and pork chops.
I think you’re going to love how versatile this sauce is. And how delicious and perfect for the holiday season.
To make this sweet and tangy sauce, everything goes into the blender until smooth. Then done. Use it as a dip for pretzels or cocktail wieners. It’s also great as a BBQ-style sauce on chicken and pork. Crazy good on a turkey burger!
1 and 1/2 cups cranberry sauce (that’s about 1 – 14 oz. can)
1/2 cup yellow mustard
1/2 small onion, diced
2 Tbsp. honey
1/2 tsp. garlic powder
1/2 tsp. table salt
Put all ingredients in a blender or food processor. Puree until smooth.
Disclosure: Produce for Kids paid for me to attend a conference earlier this year. In exchange I agreed to write some blog posts that link to their recipes, like the one linked to above. I created that chicken recipe and have tasted it many times. I stand by it and am delighted to tell you about it. All opinions are my own.
I'm Christine Pittman, a cookbook author and busy mom of two. My recipes are made from scratch, they're quick, and they're fresh. I started this website over 10 years ago and I'm delighted that over a million people now come to visit every month to try my recipes. Thank you for visiting and for joining me on this delicious journey!Find out more about me here.
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