Cranberry Cumberland Sauce
2 lbs. whole cranberry sauce (the recipe is on the bag of cranberries)
1/2 t. dry mustard
juice and zest of 2 oranges
1 t. cornstarch
1 t. lemon juice
2 T. vegan sugar or stevia
Dissolve the mustard in the orange juice and add the cornstarch. Stir until well mixed. Add this mixture to the cranberry sauce, along with the lemon juice, orange zest and sugar. Heat the sauce, stirring constantly, for 10 minutes. Pour the hot mixture into a bowl and let cool. Chill well before serving.
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