Sauces

Cranberry Mustard Recipe

Sauces

Cranberry Mustard Recipe

This fruity mustard is particularly delicious with ham and turkey, start your next sandwich off with a vibrant spicy kick.

Makes:

7 Quarter Pint Jars (4 oz)

Prep:

2 Hours

Processing Time:

10 Minutes


INGREDIENTS

1 cup red wine vinegar (at least 5% acidity)

2/3 cup yellow mustard seeds

1 cup water

1 Tbsp Worcestershire sauce

2-3/4 cups fresh or frozen cranberries (about 1 12-oz bag)

3/4 cup sugar

1/4 cup dry mustard

2-1/2 tsp ground allspice

Water Bath Canning

DIRECTIONS

FIRST, LET'S PREP!

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Bring vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours.

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Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

NEXT, TIME TO COOK!

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Combine mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.

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Bring cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.

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DID YOU KNOW?

To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.

NEXT, LET'S CAN IT!

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Ladle hot mustard into a hot jar leaving a 1/4 inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. Repeat until all jars are filled.

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Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process quarter pint jars for 10 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.


HAPPY CANNING!