Recipes from the Potash Bros. Kitchen to You

2 Tbls. Wisconsin Natural Acres of Honey
2 Tbls. Dijon Mustard
2 Tbls. Rice Wine Vinegar
1/2 Cup of Vegetable Oil
1/4 Tsp. Salt
Freshly Ground Pepper

In a small bowl whisk together the honey, mustard and vinegar. Slowly add the oil in a steady stream and whisk until all the oil is added and the mixture is emulsified. Add the salt and whisk together. Season to taste.

1 12 oz. bag fresh cranberries
1 cup sugar
1 cup water or juice
Zest from 1 orange
1/2 teaspoon kosher salt

Place all ingredients in a saucepan, bring to boil, stirring often.  Reduce heat to low & simmer until most of the cranberries “pop”, stirring occasionally, approximately 10 minutes.  Transfer sauce to a bowl. Cool, cover refigerate.  This can be made up to a week ahead!

I like to use apple juice in mine and add apples to it also.