Cranberry-Ginger Sauce & Mustard!

Thanksgiving make-ahead for today was mustard and cranberry-ginger sauce. The recipes are super simple and fun to make.

I started with the cranberry-ginger sauce. Mixed the water, brown sugar, ground cloves, and grated ginger in a saucepan and added the cranberries. Cooked, stirring constantly until the sauce thickened and most of the cranberries burst.

     

After it cooled to room temperature, I put it into hot jars and into the refrigerator for next week.

The mustard was next – I mixed the two kinds of seeds and the vinegar and water in a bowl and covered with plastic wrap to sit for 24 hours.

   

In the morning, I will take 1/2 cup out and mix in the remaining ingredients with an immersion blender and then add the reserve back in and put it into small jars. I will post the finished mustard tomorrow.

I also started working on a grocery order for the turkey, meats, cheeses and other dairy for delivery next week.

Happy Friday!
Michele

Edit: The mustard came out amazing after sitting for 24 hours. I will let it sit out for two more days in the jars and then refrigerate for up to 6 months. Not that it’s going to last that long! =)