Time 20m Yield 2 1/2 cups, 10 serving(s) Number Of Ingredients 8 Steps:
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries and return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. Stir in horseradish and mustard. Transfer to a large bowl and refrigerate until chilled. Just before serving, spread cream cheese over crackers and top with cranberry mixture.
Time 20m Yield 2-1/2 cups. Number Of Ingredients 8 Steps:
In a large saucepan, bring sugars and water to a boil over medium heat. Stir in cranberries; return to a boil. Cook for 10 minutes or until thickened, stirring occasionally. Cool. , Stir in horseradish and mustard. Transfer to a large bowl; refrigerate until chilled. Just before serving, spread cream cheese over crackers; top with cranberry mixture.
Time 15m Yield 24 Number Of Ingredients 6 Steps:
In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.
Time 10m Yield 4 Cups +, 12 serving(s) Number Of Ingredients 9 Steps:
Regular powdery pepper makes it really hot and too peppery. Do not attempt to crack or grind the pepper yourself. Combine all of the above in a food processor and pulse until it is the consistency of chunky salsa (probably will have to be done in 2 batches). Blend together in a bowl, cover and refrigerate overnight or for 2 nights. If you serve too soon it will be way too peppery. Serve chilled.
