Cranberry Mustard Recipe

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds sweetness with a unique flavor.

white wine vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: distilled vinegar

Apple cider vinegar adds a fruity note.

mustard seeds

🥗Healthier: ground mustard

💰Cheaper: yellow mustard

Ground mustard can be used for a smoother texture.

cinnamon

🥗Healthier: nutmeg

💰Cheaper: pumpkin pie spice

Nutmeg provides a warm spice flavor.

Place 4 clean 250 ml mason jars on a rack in a boiling water canner. Cover jars with water and heat to a simmer (180°F/82°C). Set screw bands aside. Keep jars hot until ready to use.

Rinse cranberries and place in a large stainless steel saucepan with vinegar. Bring to a boil; cover and boil gently for 5 minutes.

Stir in prepared apples, sugar, honey, mustard, garlic, salt, and turmeric; cover and boil gently for 5 minutes longer.

Thoroughly crush mixture.

Ladle mustard into a hot jar to within 1/2 inch (1 cm) of the top of the jar (headspace). Using a nonmetallic utensil, remove air bubbles and adjust headspace, if required.

Wipe jar rim removing any food residue. Centre sealing disc on clean jar rim. Screw band down until resistance is met, then increase to fingertip tight.

Return filled jar to rack in canner. Repeat for remaining jars.

When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner and bring water to a full rolling boil before starting to count processing time.

At altitudes up to 1000 ft (305 m), process – boil filled jars – for 15 minutes.

When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface.

Cool upright, undisturbed for 24 hours; DO NOT RETIGHTEN screw bands. After cooling check jar seals.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens