1 (16 oz.) can whole berry cranberry sauce
1 tbsp. Grey Poupon Dijon
1/4 tsp. grated orange peel

Combine 1/4 cup cranberry sauce, mustard and orange peel. Stir to blend. Gently fold in remaining cranberry sauce. Serve as a relish with turkey. Makes 6 to 8 servings, approximately 2 cups.