Cranberry Mustard

I like cranberry sauce, a lot.  I like it as a side dish, on my turkey sandwiches, in my homemade yogurt, sprinkled with granola for dessert, etc.  Cranberries aren’t local to me, but I always buy a few bags of organic cranberries during the Thanksgiving sales.  I keep them in the freezer until I’m ready to use them.  Recently, I took out one of those bags out and canned up some Cranberry Mustard.  Its super yummy, makes great gifts, and makes those Thanksgiving leftovers truly spectacular.

 Cranberry Mustard

• 1 Cup Red Wine Vinegar
• 2/3 Cup Yellow Mustard Seeds
• 1Cup Water
• 1 TablespoonWorcestershire Sauce
• 2 3/4 Cups Cranberries (fresh or frozen)
• 3/4 Cup Sugar
• 1/4 Cup Dry Mustard
• 2 1/2 teaspoons Ground Allspice

Boil vinegar in a medium saucepan.  Remove from heat, stir in mustard seeds and cover.  Set aside until the seeds absorb most of the vinegar, about an hour.

In a blender, combine the contents of the saucepan with the water and worcestershire sauce.  Blend until well chopped, you can leave it as grainy or smooth as you prefer.  Add cranberries and blend until they are fairly well chopped.

Pour the contents of the blender, back into the saucepan and bring to a boil, stirring constantly.  Reduce heat and boil gently, stirring frequently for about 5 minutes.  Whisk in the sugar, dry mustard, and allspice.  Continue boiling gently until the mustard reduces by about a third.

Pour mustard into hot jars, leaving 1/4 inch headspace.  Process in a boiling water bath for 10 minutes (up to 1,000 feet above sea level, adjust time accordingly). 

Makes 4 Half pints. The mustard would be quite lovely in those 4 ounce jars, if you have them.