Cranberry Mustard

Cranberry Mustard - FromtheGardenTable.com Being the end of winter, I know it’s not exactly cranberry season. But I love cranberries and what I do is during the short time when bags of fresh cranberries are available in the stores (especially when they are on sale the week or two before Thanksgiving) I buy a whole bunch and stick them in my freezer.

Over the years, there have been many times when I have found a recipe I wanted to try that used fresh, whole cranberries … and it wasn’t “the season”.  The only thing I could find was canned cranberry sauce and even that was hard to find sometimes. 

I am now proactive and stock up while I can!

I made this mustard for the first time last fall and it was fantastic on the Thanksgiving turkey, but I found it was also great on ham, either whole or from the deli as well as pork chops and chicken! I knew I wanted to make more to have on hand throughout the year.

So now I just grabbed a couple of bags from my freezer and made a double batch.

Now I know we will have plenty to get us through to next Thanksgiving!

Cranberry Mustard
Yields 4
A sweet, tangy mustard that is delicious on turkey or ham.
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Ingredients
  1. 1 cup red wine vinegar
  2. 2/3 cup yellow mustard seeds
  3. 1 cup water
  4. 1 Tablespoon Worcestershire sauce
  5. 2 3/4 cups cranberries (fresh or frozen)
  6. 3/4 cup sugar
  7. 1/4 cup dry mustard
  8. 2 1/2 teaspoon ground allspice
Instructions
  1. In medium saucepan, bring vinegar to a boil.
  2. Remove from heat and add mustard seeds.
  3. Cover and let stand at room temperature until most of the liquid has been absorbed (about 1 1/2 hours)
  4. Prepare canner, jars and lids.
  5. In blender or food processer combine seeds with any remaining liquid, water and Worcestershire sauce. Process until most of the seeds are chopped.
  6. Add in cranberries and process until chopped.
  7. Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly.
  8. Reduce heat to medium-low and boil gently while stirring constantly for about 5 minutes.
  9. Add sugar, dry mustard and allspice, stir to combine.
  10. Continue to boil gently over low heat until volume is reduced by a third. About 15 minutes.
  11. Ladle mustard into hot jars, leaving 1/4 inch headspace.
  12. Remove air bubbles, wipe rims and affix lids.
  13. Process for 10 minutes.
Notes
  1. A great place to buy bulk mustard seeds and mustard powder is www.penzeys.com
Adapted from The Ball Book of Complete Home Preserving
Adapted from The Ball Book of Complete Home Preserving
From the Garden Table http://fromthegardentable.com/

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