Food at the speed of life: Little bit of spread adds a lot of taste

I’ve been experimenting with a novel spread.

Awhile back, I looked through the book Roosevelt County Extension Home Economist Connie Moyers gave out at her annual Christmas program and discovered a recipe for Cranberry mustard. Connie gave me permission to print it:

Cranberry mustard

• 1 cup whole-berry cranberry sauce

• 1/3 cup Dijon mustard

• 1/4 teaspoon dried crushed red pepper

• Stir together. Serve on grilled sandwiches — especially ham, white cheddar and thinly sliced apple on whole-grain bread.

My mom and I tried the spread and suggested sandwich when she visited one weekend.

Mom made the spread and sandwiches, since she offered and I didn’t see any good reason to argue with that. She used stone-ground mustard because I didn’t have the Dijon version.

The recipe looked pretty easy to make and produced quite a bit.

The spread has a subtle sweet-spicy flavor. The sandwich ingredients work, with the sweet apple contrasting with the savory ham and cheese.

I’ve also eaten the sandwich cold without the cheese, and put the spread, ham and cheese on Ritz crackers.

And I’m sure a little experimentation would reveal even more uses.