Cranberry mustard take two. I was excited about how I wanted the last one to taste and it was a letdown. I’m not afraid to say it. The last attempt just didn’t have the cranberry taste I was looking for. I knew that I needed to take the time to make my own cranberry jam and now that Thanksgiving is over, that’s exactly what I’ve done. It turns out that making your own cranberry jam is extremely easy. I will say that I didn’t do the actual process of canning or anything extreme since I don’t plan on keeping it for very long. So forget about the other cranberry mustard and focus on this one. I’m sure it will be a delight.
Here’s what you’ll need:
Yield: about 1/2 cup
- 1 tbsp brown mustard seeds
- 2 tbsp yellow mustard seeds
- 2 tbsp dried yellow mustard
- 1 tbsp honey
- 2 tbsp cranberry jam
- 1/4 cup water
- 1/4 cup apple cider vinegar
Grind the mustard seeds to a fine consistency. Whisk together all ingredients. In thirty second increments and stirring between, microwave the mixture for ninety seconds. Stir again to evenly distribute heat. Pour the mixture into a container and store in the refrigerator.
Results and Reflection
This was exactly what I was trying to do last time. I was initially planning on moving on and making something completely different, but sometimes you just have to know that you can do something right before you leave it behind. This mustard is sweet, somewhat tart from the cranberries, and just slightly spicy from the mustard. Excellent on a pretzel or a turkey sandwich if you, hopefully, still have some left over thanksgiving food or are still making turkey.
This will be my last update. This has been a fun mustard experiment, but the time has come for me to move on. I’m starting to feel uncomfortable about how frequently I talk about mustard when I’m around people I don’t see very often. I intentionally try not to bring it up but then I suddenly find myself just rambling about what makes different mustards hot. As much as I like mustard, I don’t feel like I want to be “the mustard guy.”
I hope you’ve had as much reading about mustard as I’ve had making it. Any maybe you learned that if not all the time, you can at least put away the Frenches for special occasions. Making mustard is pretty dang easy.