I will make this post short and sweet. This cranberry mustard is going to make leftovers from Thanksgiving something to look forward to when creating your first turkey sandwich. The combination of sweet and savory from the flavor of the mustard is outstanding. I hope that you will give this recipe a try and even give a few jars away as your gift of Thanks giving!This recipe is dedicated to my new friend Rochelle whose love for mustard is only surpassed by her great sense of humor.
Cranberry Mustard
Makes about 7 - 4oz jars
Adapted from the Ball Book of Complete Home Preserving
1 cup red wine vinegar (I used cider vinegar)
2/3 cup yellow mustard seeds
1 cup water
1 T. worcestershire sauce (I omitted for gluten issues)
2 3/4 cups cranberries (fresh or frozen)
3/4 cup sugar
1/4 cup dry mustard
2 1/2 t. ground allspice
In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from heat and add mustard seeds. Cover and let stand at room terperature until seeds have absorbed most of the moisture, about 1 1/2 hours.
Prepare canner, jars, and lids.
In a blender or food processor fitted with a metal blade, combin marinated mustard seeds with liquid, water and Worcestershire sauce. Process until blended and most seeds are well chopped. You want to retain a slightly grainy texture. Add cranberries and blend 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 stirring frequently, for 5 minutes. Whisk in sugar, dry mustard and allspice. Continue to boil gently over low heat, until volume is reduced by a third, about 15 minutes. Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air, wipe rims. Add hot lids/rings and process in a water bath canner for 10 minutes once the water has come back to a full boil.
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