Mustard - Coarse ground Cranberry Mustard

By á-47

Makes 1 1/2 cups

Ingredients

• 2/3 cup red wine vinegar
• 1/3 cup yellow mustard seeds
• 1/3 cup brown mustard seeds
• 1/2 tea salt
• 1/2 tea. ground ginger
• 1/8 tea. allspice
• 1/2 tea. black pepper
• 1/2 cup cup fresh or frozen cranberries
• 1/3 cup pure maple syrup
• 2 cloves garlic, minced

Preparation

Step 1

In a medium bowl combined first 7 ingredients (through pepper). Cover and let stand 24 hours (seeds will absorb the liquid).

In a small saucepan bring cranberries and maple syrup to boiling; reduce heat. Simmer, uncovered, 5 minutes or until berries pop. Add cranberry mixture to a blender or food processor along with the mustard seek mixture and the garlic. Blend or process 1-2 minutes or until desired texture and consistency (mixture will not be completely smooth), stopping to scrape container as needed.

Spoon mustard into four 4-oz. caning jars or airtight containers. For est flavor, chill 1-2 days before serving.

Store in the refrigerator up to 3 months.