Sunday, October 25, 2020

Cranberry Honey Mustard

Looking for something a little different for the holiday condiments? Try this zesty, sweet Cranberry Honey Mustard on for size! Fresh cranberries are cooked down with vinegar, apple juice, honey and mustard seeds to make a richly flavoured spread or topping. Try it on leftover turkey or pork sandwiches or for making a vinaigrette for roasted veggies!

Since we Canadians had Thanksgiving a few weeks ago, cranberries were on deep discount all over the place! I bought a few bags on a whim, not entirely sure what I was going to do with them, but after almost being attacked by a frozen bag of turkey leftovers and remembering the days of sandwiches piled high with cranberry sauce, Dijon mustard and turkey I wondered, what kind of condiment could I make to celebrate that? 
Well, the Google gods must have been listening to my brainwaves, because when I searched for cranberry recipes yesterday morning, what came up but a honey mustard using up fresh cranberries that was perfect for canning? A quick scan of the ingredients and I was delighted to see that I had everything already, no extra shopping trip (with the lines to heck and back included) required. The hardest part was waiting for the mustard seeds to soften! Once those two hours were up, the blending and simmering went fairly quickly, though I strongly suggest a splatter screen if your pot is not super tall - the mustard thickens fairly quickly and as we all know thick bubbles splatter!

In terms of canning this, I wouldn't suggest any jars larger than 1/2 pint as the mixture is quite thick, I used 4 oz jars and they worked perfectly! What didn't fit into a jar I scooped into a plastic tub and stuck in the fridge, since my previous experience with mustard indicates that waiting 24 hours (yes, another waiting period!) makes the condiment taste richer and more well rounded. Mom has been eyeballing it for her sandwiches at lunch and I have an idea for a dressing to use over roasted Brussels sprouts with it in pride of place too!

Cranberry Honey Mustard
Adapted slightly from Homespun Seasonal Living
Makes 2 cups 
1 (12 oz) bag fresh cranberries 
1/4 cup water
1/3 cup honey (I used a dark wildflower)
  1. In a medium pot, combine the cranberries, mustard seeds, water and vinegar and bring to a boil.
  2. Turn off the heat, cover pot and let stand 2 hours.
  3. Add the apple juice, honey, mustard powder, coriander and allspice and bring to a simmer.
  4. Cook 10 minutes, until berries have all popped. Puree with an immersion blender or in batches in a regular blender.
  5. Return the puree to the pot and cook on low heat until thick, about 30 minutes.
  6. Can 30 minutes in a waterbath or store in the fridge up to 3 months. 

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