Cranberry Honey Mustard

By hmp13

As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar. The resulting mustard is a pretty, cranberry-tinted pink.

Ingredients

• 3/4 cup yellow mustard seeds
• 1 1/2 cups cider vinegar
• 1 1/4 cups dried cranberries
• 3 tbsp honey
• 1 tsp salt

Preparation

Step 1

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 consistency flecked with seeds and bits of cranberry. Add honey and salt. The process takes at least 3 to 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 1 week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately. Yields about 3 1/3 cups.