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.

Welcome viewers and introduce the recipe for cranberry mustard as a holiday gift idea.

Mention the option to can the mustard for shelf stability or store it in the refrigerator if not canned.

State that the recipe makes seven 4-ounce jars, but jar sizes can vary.

List the ingredients needed for the recipe.

Explain that the mustard seeds can be bought in bulk for cost efficiency.

Bring 1 cup of red wine vinegar to a rolling boil in a pot.

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

Cover the pot and let the mixture stand at room temperature for about 1.5 hours to allow the seeds to absorb the vinegar.

After 1.5 hours, pour the mustard seed mixture into a food processor.

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

Process the mixture until combined and finely chopped, maintaining a grainy consistency.

Add 2 3/4 cups of cranberries to the food processor and process until finely chopped.

Transfer the mixture back into the pot used for soaking the seeds and heat on medium-high, stirring continuously until it comes to a boil.

Once boiling, reduce heat to medium-low and set a timer for 5 minutes, stirring frequently to prevent scorching.

After 5 minutes, add 3/4 cup of sugar, 1/4 cup of dry mustard, and 2 1/2 teaspoons of ground allspice to the pot.

Continue cooking on medium-low heat for about 15 minutes until the mixture reduces to about a third, stirring frequently.

Prepare jars by filling them to a quarter inch of headspace, using a ladle and funnel.

Wipe the rims of the jars with a paper towel, then apply lids and rings fingertip tight.

Place the jars in a water bath canner, ensuring they are covered with an inch of water.

Bring the canner to a rolling boil and set a timer for 10 minutes once boiling.

After 10 minutes, turn off the heat and carefully remove the lid, opening it away from the face to avoid steam burns.

Set a timer for 5 minutes to let the jars settle before removing them from the canner.

After 5 minutes, carefully remove the jars from the canner without tipping them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens