Blood ‘n’ Guts Dip Recipe

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Blood 'n' Guts Dip Recipe
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  1. 2 cups chopped fresh or frozen cranberries
  2. 1 cup packed brown sugar
  3. 1/2 cup honey
  4. 1/4 cup water
  5. 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.
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