Soak the Dried Cranberries (1 quart) in Water (1 quart) and Rice Vinegar (1 pint) until they are soft; roughly 20-30 minutes.
Peel and dice the Green Apple (1 pint) and add to soaking berries.
Reduce the liquid to half. While reducing, dice the Shallot (1/2 cup) and zest the Lemon (1).
Add Whole Grain Mustard (1 cup), Granulated Sugar (1 cup), lemon zest, and diced shallots. Reduce for a few more minutes.
Serve with roasted pork tenderloin and enjoy!