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Make this for Thanksgiving and use the leftovers at Christmas. (Photo: Laura Edwards.)

This is inspired by a mustard served at New York’s Home Restaurant, a fabulously comforting place. I have made it slightly sweeter. It’s perfect at Christmas, when you’re making all those turkey and ham sandwiches and want cranberries with a kick.

This is obviously a good thing to have around at Christmas, and it’s good with cold cooked ham, too. Russians eat cranberries with red meat, so don’t rule it out with cold rare roasted beef. Its selling point is that it is both hot and sweet.