New York Sweet Cranberry Mustard

1. 1

   Put the dried cranberries in a saucepan and add enough apple juice or orange juice to cover.

2. 2

   Bring to a boil, then remove from the heat and let sit to plump up for 30 minutes.

3. 3

   Put 1 cup of water and the fresh cranberries in a saucepan and bring to a boil.

4. 4

   Reduce the heat and simmer until the cranberries have burst (about five minutes), then add the sugar and honey and stir until dissolved.

5. 5

   Heat the olive oil in a small skillet and saute the onion until soft and golden.

6. 6

   Add the vinegar and mustard and cook gently for another five minutes.

7. 7

   Mix this with both types of cranberries and any remaining soaking liquid from the dried cranberries, and season to taste.

8. 8

   Process in a food processor using the pulse button (if you want it really smooth, you can then press the mixture through a nylon strainer, but I leave it chunky).

9. 9

   Put in a sterilized jar, then cover and seal with a vinegar-proof lid.

10. 10

    Let cool, and keep in the refrigerator for up to two weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.