(pork loin or... use your imagination!)Ingredients:
½
C canned cranberry sauce (whole berry)
½
C jelly – anything that would complement
the cranberry
3-4
sprigs fresh thyme
2
tsp chicken bouillon (powder/granules or ‘Better than Bouillon’)
1½
tsp Dijon
1
tsp minced garlic (or garlic paste)
½
tsp horseradish
Directions:
Bring
everything to a boil in a small saucepan; let rest so thyme can release flavor. Remove
thyme shoots, leaving any leaves that fall off. Use sauce to baste a pork
loin (or chicken, beef…) every 10 minutes during cooking; use remaining sauce
to garnish for service.
