Canning Cranberry Mustard and Oktoberfest Beer 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.

Start by gathering ingredients for cranberry mustard.

Add 1 cup of red wine vinegar to a saucepot.

Add 2/3 cup of yellow mustard seed to the vinegar in the saucepot.

Bring the mixture to a boil, then turn off the heat and cover it. Let it steep for 2 hours.

For the Oktoberfest beer mustard, measure out 1 and 1/2 cups of dark beer and add it to another saucepot.

Add 1 cup of brown mustard seed to the beer in the pot.

Bring this mixture to a boil, then turn off the heat and cover it. Let it steep for 2 hours as well.

After 2 hours, check the mustard seed mixtures; the yellow mustard seeds should have absorbed most of the liquid.

Pour the mustard seed mixture from the cranberry mustard into a blender or food processor, including any liquid.

Add 1 cup of water and 1 tablespoon of Worcestershire sauce to the blender.

Blend until you achieve a coarse mustard consistency.

Add 2 and 3/4 cup of cranberries to the blender and blend until the cranberries are nicely chopped.

Pour the cranberry mustard mixture back into the saucepot and scrape out any bits from the blender.

Add 3/4 cup of white sugar, 1/4 cup of dried mustard, and 2 and 1/2 teaspoons of allspice to the cranberry mustard mixture.

Whisk the cranberry mustard mixture well and place it on the stove.

Pour the Oktoberfest mustard mixture into the blender, including any liquid.

Add 1 cup of water to the blender and pulse until it reaches a grainy texture.

Pour the Oktoberfest mustard mixture back into the pot and scrape out any bits from the blender.

Add 1/2 cup of malt vinegar, 1/2 cup of lightly packed brown sugar, 1/4 cup of dried mustard, and 1 tablespoon of onion powder to the Oktoberfest mustard mixture.

Whisk the Oktoberfest mustard mixture well and place it on the stove.

Turn the burner to high and wait for both mustards to come to a boil.

Once boiling, reduce the heat to medium-low and let them simmer for about 15 minutes, stirring frequently to prevent burning.

Check the consistency of the mustards; they should be thick after simmering.

Ladle the hot mustard mixture into sterilized 4-ounce jars, leaving a quarter-inch headspace.

Wipe the rims of the jars with a paper towel soaked in vinegar.

Place lids on the jars and screw on the rings fingertip tight.

Prepare a hot water bath canner with enough water to cover the jars by at least an inch.

Lower the jars into the hot water bath and cover the canner.

Once the water starts boiling, set a timer for 15 minutes for canning.

After 15 minutes, remove the jars from the canner and let them cool.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens