Combine cranberries, apples, water, sugar and allspice in a 3 quart non reactive pan. Bring to boil. Simmer, uncovered, until apples are tender, about 20 minutes. Place in blender or food processor fitted with metal blade. Puree until smooth.
Add vinegar, mustards and salt. Mix until well combined. Let cool at room temp. Adjust seasonings to taste. Can be kept refrigerated up to 2 weeks.
Serve chilled. Makes about 2 3/4 cups.
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|Serving Size: 1 Serving (1961g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (2%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.3g||1 %|
|Monounsaturated Fat 0.7g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 205.6mg||7 %|
|Potassium 1562.5mg||41 %|
|Total Carbohydrate 369g||109 %|
|Dietary Fiber 79.7g||319 %|
|Sugars, other 289.4g|
|Protein 7.5g||11 %|
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Calories per serving: 1414
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