Cranberry Mustard Recipe

Name: Cranberry Mustard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mustard powder (regular not Colmans or Keens unless you want it really hot); 2 tablespoons mustard seeds; 1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar); ¾ teaspoon salt; 1 cup fresh cranberries; ¾ cup white sugar; 2 eggs; 2 tablespoons fresh lemon juice; 3 tablespoons mild honey; ¾ teaspoon fresh ground black pepper

Servings: persons

1 cup mustard powder (regular not Colmans or Keens unless you want it really hot)
2 tablespoons mustard seeds
1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar)
¾ teaspoon salt
1 cup fresh cranberries
¾ cup white sugar
2 eggs
2 tablespoons fresh lemon juice
3 tablespoons mild honey
¾ teaspoon fresh ground black pepper

1
In a small bowl whisk together the mustard powder, mustard seeds, vinegar and salt.
2
Mix well.
3
Cover and let stand 12 hours at room temp.
4
In a food processor whirl cranberries until finely chopped but you still want bits.
5
In the top of a double boiler whisk together the sugar and eggs.
6
Whisk in the remaining ingredients including the mustard mixture.
7
Place the bowl on top of a simmering pot of water.
8
Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
9
When done remove and let stand for 1 hour, stir a few times.
10
Cover and chill at least 24 hours, up to 48 hours before using to let flavors meld together.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 cup mustard powder (regular not Colmans or Keens unless you want it really hot), 2 tablespoons mustard seeds, 1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar), ¾ teaspoon salt, and more.

Yes, Cranberry Mustard falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cranberry Mustard

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