Cranberry Mustard
 
 
Yield: 7 4 oz jars/3.5 cups
Ingredients
  • 1 cup apple cider vinegar
  • ⅔ cup whole yellow mustard seeds
  • 1 cup water
  • 1 Tbsp Worcestershire sauce
  • 2¾ cups cranberries (fresh or frozen, but not dried)
  • ⅞ cups sugar
  • ¼ cup ground yellow mustard
  • 1 Tbsp ground allspice
Instructions
  1. In a medium saucepan over high heat, bring the apple cider vinegar to a boil. Remove from heat and add the mustard seeds. Cover and let stand for about 90 minutes. The seeds will expand and absorb most of the liquid.
  2. If preserving for room temperature storage, prepare water bath canner, lids, and jars per instructions here.
  3. Add water and Worcestershire sauce to saucepan and blend with an immersion blender until mustard seeds are well-chopped (if you don't have an immersion blender, transfer to a food processor or blender). Add cranberries and blend until chopped - don't worry if the texture seems too chunky right now. The cranberries will continue to break down as they cook.
  4. Over medium heat, bring the mixture to a boil, stirring constantly. Reduce heat to medium-low and simmer for five minutes, stirring frequently. Stir in the sugar, ground mustard, and allspice. Continue to cook over medium-low heat and stir frequently until reduced by about one-third (about twenty minutes).
  5. If preserving, ladle into hot, sterilized jars, leaving ¼ inch headspace. Wipe rims of jars with a damp paper towel to remove any mustard residue. Place lids on jars and tighten bands until fingertip-tight. Place jars in canning pot and bring to a boil. Once boiling, cover and process for 10 minutes. Turn off heat and allow jars to sit in canner for five minutes, then remove jars and allow to cool (on a towel, without disturbing) for 16-24 hours. If not preserving, store in refrigerator for up to two months.
Recipe by Baked In at https://www.baked-in.com/2012/01/30/cranberry-mustard/