Instructions: Combine first 3 ingredients in a large saucepan. Bring to a boil over medium heat; stir in cranberries. Return to a boil and cook, stirring occasionally, 10 minutes. Cool.

Stir in horseradish and Dijon mustard; cover and chill. Garnish, if desired, with mint sprigs.

Serve with beef, pork, or turkey. Or pour over cream cheese, and serve with crackers.

This recipe yields 2 1/2 cups.

Yield: 2 1/2 cups

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