Cranberry Mustard
- Ready In:
- 12hrs 45mins
- Ingredients:
- 10
- Yields:
-
1 cup
ingredients
- 1 cup mustard powder (regular not Colmans or Keens unless you want it really hot)
- 2 tablespoons mustard seeds
- 1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar)
- 3⁄4 teaspoon salt
- 1 cup fresh cranberries
- 3⁄4 cup white sugar
- 2 eggs
- 2 tablespoons fresh lemon juice
- 3 tablespoons mild honey
- 3⁄4 teaspoon fresh ground black pepper
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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RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois