Cranberry Honey Mustard

1. 1

   As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar.

2. 2

   The resulting mustard is a pretty, cranberry-tinted pink.

3. 3

   In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds.

4. 4

   Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry.

5. 5

   Add honey and salt.

6. 6

   The process takes at least 3 to 4 minutes, so be patient.

7. 7

   You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing.

8. 8

   After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.