12 ounce can frozen cranberry juice concentrate, thawed
tablespoons Dijon-style mustard
tablespoons brown sugar
tablespoons lemon juice
teaspoon ground cloves
- In a small saucepan combine cranberry juice concentrate, Dijon-style mustard, brown sugar, lemon juice, cornstarch, and cloves.
- Cook and stir the mixture until thickened and bubbly. Cook and stir for 2 minutes more. Makes 1-3/4 cups.
From the Test Kitchen
Up to 1 hour before using, prepare sauce. Cover and let stand at room temperature until ready to brush on ham.