“Lovely with pork, chicken, relish, meat and cheese platters. Prep time includes first resting time.”
12hrs 45mins
1 cup

Ingredients Nutrition


  1. In a small bowl whisk together the mustard powder, mustard seeds, vinegar and salt.
  2. Mix well.
  3. Cover and let stand 12 hours at room temp.
  4. In a food processor whirl cranberries until finely chopped but you still want bits.
  5. In the top of a double boiler whisk together the sugar and eggs.
  6. Whisk in the remaining ingredients including the mustard mixture.
  7. Place the bowl on top of a simmering pot of water.
  8. Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
  9. When done remove and let stand for 1 hour, stir a few times.
  10. Cover and chill at least 24 hours, up to 48 hours before using to let flavors meld together.

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