Blood ‘n’ Guts Dip
Everyone will love this dip that gets its bold zip from the Dijon mustard. It pairs perfectly with Pretzel Bones! —Taste of Home Test Kitchen
Total TimePrep/Total Time: 15 min.
- 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.