This recipe was adapted from Mario Batali’s cookbook, Babbo. Makes for a great addition to Thanksgiving or even a little spread for sandwiches. Mmmm
2 cups granulated sugar
12 oz fresh cranberries (one bag)
3 tbsp dry ground mustard
1 tsp truffle oil (You can also use mustard oil or grapeseed oil)
2 tbsp mustard seeds
Sea salt and freshly ground black pepper to taste
In a heavy-bottomed saucepan, combine the sugar with 2 cups of water and bring to a boil. Once the sugar water is boiling, add in the cranberries and continue cooking over high heat for about 10 minutes. The cranberries should just begin to pop. Meanwhile, in a small bowl, add a little bit of water (about 1-2 tbsp) to the dry mustard and stir to form a paste. Stir in the mustard seeds, oil, salt and pepper then add the mixture to the cranberries. Stir to incorporate the mustard mixture, then reduce the heat to medium-high and continue to cook for another 15 minutes or so. The sauce should look thick, like syrup. Remove from the heat and allow to cool before using.