Enjoy this recipe from All-Time-Favorite Recipes from North Carolina Cooks.
Submitted by: Zoe Bennett from Columbia, SC
1 c. water
1/2 c. sugar
1/2 c. brown sugar, packed
12-oz. pkg. fresh cranberries
3 T. prepared horseradish
1 T. Dijon mustard
Combine water and sugars in a saucepan. Stir well; bring to a boil over medium heat. Add cranberries. Return to a boil; cook for 10 minutes, stirring occasionally. Spoon into a bowl; cool to room temperature. Stir in horseradish and mustard; cover and chill. Makes about 2-1/2 cups.