Blood 'n' Guts Dip Recipe
- 2 cups chopped fresh or frozen cranberries
- 1 cup packed brown sugar
- 1/2 cup honey
- 1/4 cup water
- 1 cup Dijon mustard
- 1. 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.
2 tablespoons equals 106 calories, trace fat (trace saturated fat), 0 cholesterol, 366 mg sodium, 27 g carbohydrate, 1 g fiber, trace protein.
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