Blood 'n' Guts Dip
2 cups chopped fresh or frozen cranberries
1 cup packed brown sugar
1/2 cup honey
1/4 cup water
1 cup Dijon mustard
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In a small saucepan, combine the cranberries, brown sugar, honey and water; bring to a boil. Cook and stir for 5 minutes or until thickened. Remove from the heat; cool slightly. Stir in mustard. Refrigerate until serving.
Pretzel Bones
1/4 cup honey
2-1/2 Tbsp. butter
2 Tbsp. chili powder
1 Tbsp. onion powder
1 pkg. (15 oz.) pretzel sticks
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In a Dutch oven, melt honey and butter; stir in chili powder and onion powder. Add pretzels; toss to coat. Spread in a single layer in 15-in. x 10-in. x 1-in. baking pans coated with cooking spray. Bake at 300° for 5 minutes, stirring once. Cool in pans on wire racks. Store in an airtight container.
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