Best Cranberry Honey Mustard Recipes

TENDERLOIN, CRANBERRY AND PEAR SALAD WITH HONEY MUSTARD DRESSING

Steps:

• Season beef steaks with 1/2 teaspoon pepper. Heat large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 7 to 9 minutes for medium rare (145 degrees F) to medium (160 degrees F) doneness, turning occasionally.
• Meanwhile whisk Honey Mustard Dressing ingredients in small bowl until well blended. Set aside. Divide greens evenly among 4 plates. Top evenly with pear wedges and dried cranberries.
• Carve steaks into thin slices; season with salt as desired. Divide steak slices evenly over salads. Top each salad evenly with dressing, pecans and goat cheese, if desired.

CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE

Steps:

• In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
• In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.

CRANBERRY-ALMOND GREEN SALAD WITH HONEY MUSTARD VINAIGRETTE

Steps:

• In a large salad bowl, combine lettuce, almonds, and cranberries.
• In a jar with a tight-fitting lid, combine mustard, honey, lemon juice, and olive oil. Cover tightly and shake well to combine and emulsify. Add salt and pepper to taste, and shake again before serving.
• Pour dressing on salad and toss salad to coat. Crumble blue cheese on top, if using.

GRILLED TURKEY CUTLETS WITH CRANBERRY HONEY MUSTARD SAUCE

Steps:

• Preheat a grill over high heat.
• In a small bowl, mix the cranberry sauce and mustard until well combined. Cover the bowl with a paper towel and microwave on high in 15-second intervals until the mixture is hot and begins to thin slightly, about 30 seconds total. Stir again to combine.
• Rub the oil and then the salt and pepper evenly over both sides of each cutlet. Grill the cutlets about 1 minute per side, or until no longer pink in the center. Transfer them to a large plate or platter and top evenly with the sauce. Serve immediately.
• nutrition information
• Each (about 3 1/2 ounces turkey plus about 1 1/2 tablespoons sauce) serving has:
• Calories: 167
• Protein: 28g
• Carbohydrates: 9g
• Fat: 2g
• Trace Saturated Fat
• Cholesterol: 45mg
• Trace Fiber
• Sodium: 146mg

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.

CRANBERRY HONEY MUSTARD

Steps:

• Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
• Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
• Process again for 30 seconds.
• Add more vinegar if needed for a creamy consistancy.
• It will thicken slightly and have a better flavor as it ages.
• Makes about 3 1/3 cups.