Cranberry Mustard

"Lovely with pork, chicken, relish, meat and cheese platters. Prep time includes first resting time."
 
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Ready In:
12hrs 45mins
Ingredients:
10
Yields:
1 cup
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ingredients

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directions

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

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Reviews

  1. I had some cranberries left over from Thanksgiving and thought I'd better use them up. I tried this recipe because I have a similar one that is plain, made with Malt vinegar. Everyone LOVES this mustard! I recommend it to anyone who enjoys flavored mustard. Great!!!
     
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