Kicking Off Canuary with Cranberry Mustard

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.

Boil 1 cup of vinegar in a saucepan.

Add 2/3 cup of yellow mustard seeds to the boiling vinegar and stir.

Cover and let the mustard seeds soak for about 1 hour (checking at 35 minutes).

Blend the soaked mustard seeds with 1 cup of water and 1 tablespoon of Worcestershire sauce until well mixed but still slightly textured.

Add 2 3/4 cups of cranberries to the blender and blend until smooth, then transfer back to the saucepan.

Stir the cranberry mixture and bring it to a boil, noting that it may take longer due to frozen cranberries.

Add 1/4 cup of dry mustard, 3/4 cup of granulated sugar, and 2 1/2 teaspoons of allspice to the mixture and let it cook together.

Fill jars with the mustard mixture, leaving a quarter inch headspace.

Debubble the jars and check the headspace again.

Wipe the rims of the jars and place the lids on, tightening them finger tight.

Process the jars in a canner for 15 minutes (adjusting for altitude if necessary).

Let the jars rest for 5 minutes after processing before removing them from the canner.

Taste test the mustard on crostini with cheddar and pulled pork.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens