Description Edit

This recipe came from an estate sale. I obtained it when I purchased the family collection from the Galvan Estate in Fort Worth, Texas in 1986.

Ingredients Edit

Directions Edit

  1. Dissolve sugar in water in a medium saucepan then add vanilla beans and bring to a simmer.
  2. Add orange juice, cranberries, salt and black pepper then simmer until cranberries begin to pop and become tender about 5 minutes.
  3. Remove from heat and stir in mustard.
  4. Chill until ready to serve.
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