Best 20 Cranberry Mustard Recipes

PORK CHOPS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Arrange the pork chops in a single layer in a shallow dish. In a small bowl, add the mustard and cranberry sauce and stir to combine. Brush the mustard mixture evenly over both sides of the chops. Cover and refrigerate for 1 to 12 hours, turning occasionally.
• Coat a large frying pan over medium heat with nonstick cooking spray. When the pan is hot add the chops. Partially cover and cook for 10 minutes. Uncover, turn the chops over and cook uncovered on the second side until the meat is cooked through but still juicy, 5 to 10 minutes longer. Season with salt and pepper, to taste, and transfer to a serving platter.
• A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.
• Wash and pick over the cranberries. In a medium saucepan over medium heat, add the water and the sugar. Bring to a boil, stirring until the sugar dissolves. Add the cranberries and return to a boil. Reduce the heat and simmer until the cranberries burst, about 10 minutes. Stir in the pecans and the mustard and transfer to a small bowl. Let cool completely at room temperature, then cover and refrigerate until ready to use. The sauce will thicken as it cools.
• Yields: 2 1/4 cups

CRANBERRY MUSTARD SALAD DRESSING

Steps:

• Place cranberry sauce, Dijon mustard, garlic, salt, black pepper, rice vinegar, and cider vinegar into a blender. Turn the blender on and process until smooth, about 30 seconds. Pour in walnut oil in a steady stream, then vegetable oil. Blend until the salad dressing is thick and creamy, about 1 minute.

TANGY CRANBERRY MUSTARD

Steps:

• Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
• Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.

CHICKEN WITH CRANBERRY AND MUSTARD SAUCE

Steps:

• Sprinkle chicken with thyme, salt and pepper. Heat oil in heavy large skillet over medium-high heat. Add chicken and cook until brown, about 3 minutes per side. Transfer chicken to plate. Add all remaining ingredients to skillet; bring to boil, scraping up any browned bits and whisking to blend well. Reduce heat to medium and simmer until sauce thickens enough to coat spoon, about 7 minutes. Return chicken to skillet and simmer until just cooked through, turning occasionally, about 6 minutes. Season to taste with salt and pepper. Transfer chicken and sauce to plates and serve.

CHICKEN WITH CRANBERRY-MUSTARD SAUCE

Steps:

• Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 3-qt. slow cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Cover and cook on low for 4-5 hours or until meat is tender. Remove roast and keep warm. , Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. In a small saucepan, combine cornstarch and cold water until smooth; stir in cooking juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with pork.,

CHICKEN WITH CRANBERRY-DIJON MUSTARD SAUCE

Steps:

• Combine sauce ingredients in a small mixing bowl, stirring until blended. Set aside.
• Pound the chicken pieces to a uniform 1/2" thickness.
• In a large frying pan, heat up the oil on medium-high heat and season the chicken with salt and pepper. Cook on both sides until golden brown, approximately 10 minutes.
• Spoon the cranberry-Dijon sauce evenly over the chicken.
• Cover pan and reduce heat to simmer. Cook approximately 30 minutes or until chicken is tender and cooked through.
• Garnish chicken with fresh parsley.
• Serving suggestion: if you want, slice up the chicken and arrange on a serving platter.

MUSTARD & CRANBERRY GLAZED HAM

Steps:

• Preheat oven to 325°. Place ham on a rack in a shallow roasting pan. If desired, score the surface of the ham, making diamond shapes 1/2 in. deep. Insert cloves into the surface. Loosely cover ham with foil; bake 1-1/2 hours. , In a large saucepan, combine cranberry sauce, brown sugar and wine. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes or until slightly thickened. Remove from the heat; whisk in mustard., Pour 2 cups cranberry mixture over ham. Bake 20-30 minutes longer or until a thermometer reads 140°. Let stand 10 minutes before slicing. Serve with remaining sauce.

CRANBERRY-MUSTARD PORK MEDALLIONS

Steps:

• In a bowl, combine the first four ingredients; set aside. Cut pork into 1-in. slices; flatten to 1/4-in. thickness. Sprinkle with garlic salt and pepper. , In a large nonstick skillet, saute pork in oil and butter in batches for 2-3 minutes on each side or until juices run clear. Remove and keep warm., Add reserved juice mixture to the skillet; bring to a boil. Reduce heat; simmer for 3 minutes. Stir in mustard; cook and stir for 6-8 minutes or until slightly thickened. Add cranberries. Return pork to the pan; cover and simmer for 5 minutes or until heated through.

CRANBERRY-MUSTARD PORK TENDERLOIN

Steps:

• In a small bowl, whisk together the cranberry sauce, lemon juice, mustard & brown sugar, then pour 1/3 of the mixture in the bottom of a 5-quart crock pot.
• Place tenderloins on top of the sauce, then pour the remaining sauce over the meat.
• Cover & cook on high for 1 hour, then turn the temperature to low & cook another 4 to 6 hours or until meat is tender.
• Allow meat to stand 10 minutes before slicing & serving.

CRANBERRY CHUTNEY WITH ORANGE, FIGS, AND MUSTARD

Steps:

• Heat oil in a large saucepan over medium. Cook shallot and ginger, stirring occasionally, until shallot is translucent, about 3 minutes. Stir in cinnamon and cook, stirring often, until fragrant, about 1 minute. Mix in orange, figs, sugar, vinegar, mustard, and 1/2 cup water and bring to a simmer, stirring until sugar is dissolved. Add cranberries and increase heat to medium-high. Bring to a boil and cook, stirring occasionally, until cranberries burst and liquid is reduced to a light syrup, 12-18 minutes. Let cool slightly; season with salt and pepper.
• Do Ahead
• Chutney can be made 1 week ahead. Let cool; cover and chill.

CHICKEN TENDERLOINS WITH CRANBERRY MUSTARD SAUCE

Steps:

• Lightly toss chicken pieces with flour; shake off excess.
• Sprinkle lightly with salt and pepper.
• Heat 1 tablespoon of butter and oil in a large skillet.
• Add half of the chicken; cook about 2 minutes, turning once until chicken is golden brown on each side and cooked through.
• Add more butter and oil if needed.
• Remove to a platter; keep warm.
• Repeat with remaining chicken.
• Add wine, chicken broth and mustard to skillet, scraping up browned bits.
• Combine cornstarch and water in a small bowl.
• Stir into skillet.
• Add sweetened dried cranberries.
• Boil 1 to 2 minutes or until sauce thickens.
• Stir in green onions; cook 1 more minute.
• Pour sauce over chicken.

TURKEY SCALLOPINE MILANESE WITH MUSTARD CRANBERRY SAUCE

Steps:

• With a meat mallet or a rolling pin, pound the turkey between sheets of plastic wrap to 1/8-inch thickness. Season with salt and pepper and press the seasonings into the meat with your fingers.
• Make the coating: Combine the bread crumbs, Parmesan cheese, parsley, salt, and pepper in a small bowl. Work in the olive oil by hand, then spread the mixture on a dinner plate. Spread the flour on another dinner plate. Break the eggs into a shallow bowl and beat lightly.
• Dip the turkey in the flour, coating both sides and shaking off the excess. Then dip in the egg, letting any excess drip back into the bowl. Finally, coat the turkey on both sides with the seasoned bread crumbs, pressing them into place. As each piece is coated, place it on a tray. Cover and place in the refrigerator until you are ready to fry them.
• Heat a large skillet over high heat until very hot. Add olive oil to a depth of 1/4-inch. When the oil is almost smoking, add as many turkey scallopine as the skillet will hold comfortably; do not crowd the pan. Cook until the cutlets are golden on the bottom, about 2 minutes. Turn and cook on the second side about 30 seconds longer. With tongs, lift the pieces as they are done, allowing any excess oil to drain back into the skillet, and transfer to several thicknesses of paper towels. Repeat with the remaining turkey scallopine.
• Place the arugula in a large bowl. Drizzle with enough extra-virgin olive oil to coat the leaves lightly. Add lemon juice and some salt and pepper. Toss, taste, and adjust the seasoning.
• Divide the turkey among 4 plates, placing them in the center. Spoon a little mustard Cranberry Sauce on each side of the turkey. Mound the arugula salad on top. With a vegetable peeler, shave a little Parmesan on top of the salad. Put a lemon quarter on each plate and serve immediately.
• In a large saute pan combine the sugar and water and boil to form a syrup. Add the vanilla beans and orange zest and simmer briefly. Add the orange juice, cranberries and season with salt and pepper. Simmer until the cranberries start to pop, about 3 to 5 minutes. Remove from heat and add mustard. Cool to room temperature and spoon into jars.

MAPLE-MUSTARD TURKEY TENDERLOINS WITH CRANBERRY-PORT SAUCE

Steps:

• Preheat an oven to 350°F. Using kitchen string, tie each tenderloin crosswise in 3 or 4 places, spacing the ties at even intervals. Season the tenderloins with the salt and pepper. In a large ovenproof fry pan over medium-high heat, melt the butter. Add the turkey and cook, turning occasionally, until browned on all sides, about 5 minutes total. Remove from the heat. In a small bowl, stir together the maple syrup and mustard. Spread about half of the mixture over the tenderloins. Transfer the pan to the oven and cook for 10 minutes. Spread the remaining maple syrup mixture over the tenderloins, return to the oven and cook until an instant-read thermometer inserted into the center of the tenderloins registers 165°F, about 10 minutes more. Meanwhile, in a heavy nonreactive saucepan over high heat, combine the cranberries, port, sugar and crystallized ginger and bring to a boil, stirring often. Reduce the heat to medium and cook, uncovered, at a brisk simmer, stirring often, until the berries have popped and the juices are syrupy, about 10 minutes. Fill a large bowl with ice water. When the sauce is ready, transfer it to a heatproof bowl and nest the bowl in the ice water bath. Let cool, then transfer to a serving bowl. When the tenderloins are done, transfer them to a carving board and let rest for 5 minutes. Snip the strings and cut the tenderloins crosswise into slices 1/2 inch thick. Divide the turkey evenly among warmed dinner plates, fanning the slices. Spoon some of the cranberry sauce next to each portion and serve immediately. Pass the remaining sauce at the table. Serves 4 to 6.

BROILED TILAPIA WITH CRANBERRY HONEY-MUSTARD SAUCE

Steps:

• 1. FOR THE SAUCE: In a medium saucepan over medium-high heat,cook cranberries,orange juice,zest and vanilla,about 5 minutes. Reduce heat to medium low,stirring occasionally, and cook until thickened and reduced, about 20 minutes.
• 2. Remove from heat,whisk in honey and Dijon mustard. Serve over Tilapia.
• 3. FOR THE BROILED TILAPIA: Preheat broiler to high.
• 4. Place fillets in a shallow baking dish and sprinkle with dill and paprika. Add salt and pepper, to taste, if desired. Lay slices of lemon in the middle of each fillet.
• 5. Place baking dish 5 to 6 inches away from broiler. Broil fish for 8 to 10 minutes or until cooked through,but still moist. Drizzle with lemon juice. Serve topped with Cranberry-Honey Mustard Sauce. Try garnished with dill,if desired.

MUSTARD CRANBERRY CHICKEN BREASTS

Steps:

• Slice chicken breasts lenghtwise into 1" strips.
• Lightly toss chicken pieces with flour.
• Sprinkle lightly with salt& pepper.
• Heat the butter and oil in a large frying pan.
• Add the chicken and cook about 2 minutes, turning once until the chicken is golden brown on each side and cooked through.
• Remove to a platter and keep warm.
• Add wine, mustard,and chicken broth to the pan and scrape up all the brown bits.
• Combine water and cornstarch mix until smooth.
• Add cornstarch to the fry pan, stirring until mixed inches.
• Add cranberries, boil 1-2 min until thickened.
• Stir in green onion tops and cook 1 minute.
• Pour sauce over chicken and serve.

ZIPPY CRANBERRY MUSTARD

Steps:

• In a large saucepan, whisk all ingredients. Cook and stir over low heat until mixture is thickened and reaches 160°. Pour into small jars. Cool slightly. Cover and refrigerate for up to 3 weeks.

DRIED CRANBERRY MUSTARD

Steps:

• 1. In a medium stainless steel bowl, combine the mustard, eggs, cranberry juice, vinegar, salt, Worcestershire sauce and sugar.
• 2. Cook over a boiling water bath, stirring constantly until thick and smooth. Add the cranberries and mix well.
• 3. Hold, covered in the refrigerator for 48 hours before using. Store, covered under refrigeration for up to 2 weeks.

PRESSURE-COOKER CRANBERRY-MUSTARD PORK LOIN

Steps:

• Place roast in a 6-qt. electric pressure cooker. Combine the cranberry sauce, mustard, brown sugar and lemon juice; pour over roast. Lock lid; close pressure-release valve. Adjust to pressure-cook on high for 25 minutes. Allow pressure to naturally release for 10 minutes, then quick-release any remaining pressure. Remove roast and keep warm. Press cancel., Strain cooking juices into a 2-cup measuring cup; add enough water to measure 2 cups. Return juices to the pressure cooker. Select saute setting and adjust for medium heat; bring liquid to a boil. In a small bowl, mix cornstarch and water until smooth; gradually stir into cooking juices. Cook and stir until sauce is thickened, 1-2 minutes. Press cancel. Serve sauce with pork.