Cranberry Honey Mustard by Wingboy

[BakerAunt]

Cranberry Honey Mustard
Submitted by wingboy on April 16, 2010 at 11:49 am

My wife has been using this recipe for years. I'm not sure where it came from, and hope that we're not infringing on any copyrights.

3/4 C yellow mustard seeds
1 1/2 C cider vinegar
1 1/4 C dried cranberries
3 Tablespoons honey
1 teaspoon salt

As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink.

1. In a non-aluminum pot or jar, combine the mustard seeds, vinegar and the cranberries; cover and soak for 48 hours (or longer), adding additional vinegar if necessary to maintain enough liquid to cover the seeds.

2. Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds into a creamy mixture flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3-4 minutes, so be patient. You may need to add additional vinegar as necessary to create a nice creamy mustard. Keep in mind that it will thicken slightly upon standing. After about one week of aging, the mustard is good to use.

3. We pack the mustard into hot canning jars (4 oz), top with a hot lid, label and refrigerate. There is enough vinegar in the recipe so that it keeps for a couple of months under refrigeration. ...

4. Note: REALLY GOOD.

5. Note: This is HOT to start but mellow nicely.

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• This topic was modified 7 years, 10 months ago by BakerAunt.

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