Recipe Archives->Preserving->Cran Honey Mustard

Cranberry Honey Mustard
Yield: 3 cups 

3/4 c yellow mustard seeds
1 1/2 c cider vinegar
1 1/4 c dried cranberries
3 tb honey
1 ts salt

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.

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. Add honey
and salt. The process takes at least 3-4 minutes, so be patient.
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.

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. Makes about 3 1/3 cups.

Printable version: cran-honey-mustard.txt.