Photo of a totally gratuitous California sunset, because well, it’s pretty.
OK, super lucky readers, my auntie, the daughter of my third grandma, is kindly allowing me to share her mother’s salad sauce that normally accompanies her amazing cranberry salad (I think hers does not have cinnamon). So here it is!
GRAM’S CRANBERRY SALAD SAUCE
COMBINE in medium bowl:
1 cup canned (evaporated) milk
2 TB sugar
1 TB yellow mustard
ADD, very slowly, via tiny drizzles from bottle,
cider vinegar to bowl of milk, sugar and mustard,
to thicken the mixture.
OPTIONAL: Add small dollop of sour cream or
plain yogurt to mixture.
SERVE OVER CRANBERRY SALAD.
–Gram (Jacqueline Barnard) c. 1950’s