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!
- 1 cup red wine vinegar
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 Tablespoon Worcestershire sauce
- 2 3/4 cups cranberries (fresh or frozen)
- 3/4 cup sugar
- 1/4 cup dry mustard
- 2 1/2 teaspoon ground allspice
- In medium saucepan, bring vinegar to a boil.
- Remove from heat and add mustard seeds.
- Cover and let stand at room temperature until most of the liquid has been absorbed (about 1 1/2 hours)
- Prepare canner, jars and lids.
- In blender or food processer combine seeds with any remaining liquid, water and Worcestershire sauce. Process until most of the seeds are chopped.
- Add in cranberries and process until chopped.
- Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly.
- Reduce heat to medium-low and boil gently while stirring constantly for about 5 minutes.
- Add sugar, dry mustard and allspice, stir to combine.
- Continue to boil gently over low heat until volume is reduced by a third. About 15 minutes.
- Ladle mustard into hot jars, leaving 1/4 inch headspace.
- Remove air bubbles, wipe rims and affix lids.
- Process for 10 minutes.
- A great place to buy bulk mustard seeds and mustard powder is www.penzeys.com