- 2 cups chopped fresh or frozen cranberries
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/4 cup water
- 1 cup Dijon mustard
- In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving. Yield: 2 cups.
Originally published as Blood 'n' Guts Dip in Halloween Party Favorites 2008, p8
Reviews for Blood 'n' Guts Dip
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Sort By :
Reviewed Sep. 11, 2011
"This recipe was a huge hit at my Halloween party. I had to make several copies of the recipe because guests wanted it. Very nice table presentation & taste!"