1/2 cup Sugar
1/2 cup firmly packed Brown Sugar
1 (12 oz.) bag fresh or frozen Cranberries
1/2 cup Pineapple Preserves
3 Tablespoons Prepared Horseradish
1 Tablespoon Dijon Mustard
Cream Cheese, softened
Club Crackers
Bring first 3 ingredients to a boil, stirring often, in a saucepan over medium-high heat; add cranberries.
Return mixture to a boil. Reduce heat, and simmer, stirring often, 10 minutes or until cranberry skins begin to pop and mixture begins to thicken. Turn off heat.
Stir in preserves, horseradish and mustard. Remove pan from heat and let sauce cool.
Cover and chill until ready to serve.
Yields about 3 cups.
Use over softened cream cheese as a spread for club crackers.
You can also put it over meat; pork, chicken etc... Cook as usual.
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