Canning Cranberry Mostarda | A Savory Spread | Hamakua Homestead

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.

Start with a large stock pot and add 3/4 cup of red wine and 4 tablespoons of mustard seeds (or 1 teaspoon of ground mustard).

Put the mixture on medium-high heat and then remove it from heat after a few minutes, allowing it to stand for 10 minutes.

Add 2 packages (12 oz each) of fresh cranberries (or frozen) to the pot along with 1 cup of sugar, 1/4 cup of red wine vinegar, and 2 teaspoons of salt.

Cook the cranberries for 10 minutes or until most have cracked or burst and the mixture starts to thicken.

In a separate step, cook the cranberries on their own before adding them to the mustard and wine mixture.

Stir in 2 tablespoons of Dijon mustard and 1/2 teaspoon of black pepper into the mixture.

Cook on medium-low heat at a nice simmer for 15 minutes or until it starts to thicken.

Prepare your canning jars by cleaning the rims with a preliminary wipe down and then with white vinegar.

Put on the lids and rings on the jars and process them in the canner.

Allow the jars to cool down and check that the seals are good before labeling and storing them on the pantry shelf.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens