Recipe Box, Cranberry Mustard
Whip up some fresh Cranberry Mustard to give your holiday table some extra pizazz~
I found this recipe in the November issue of Food Network Magazine* [50 things to make with cranberries]
Bring fresh cranberries, honey and water to a boil and then simmer until berries pop
Add mustard and hit with immersion blender [or transfer to food processor or blender, remembering to use blender carefully as hot liquids expand]
Puree to desired texture
Place in a jar with a label
Don’t forget a cupcake paper for the lid
Mini papers fit inside the rim, regular sized cupcake papers will peek out in a little ruffle all around the base of the lid
This jar is ready for table or travel~
Cranberry Mustard
Ingredients
- 2 cups fresh cranberries
- 1/4 cup honey
- 1/4 cup water
- 2 T dijon mustard
- sugar optional
Instructions
- Bring cranberries, water and honey to a boil. Reduce heat and simmer 5-6 minutes until berries pop and soften. Add mustard and puree with an immersion blender, food processor or blender [watch out for expansion in blender, be careful]
- Taste and add sugar if desired
- Makes 2 cups. Keep refrigerated when not in use, for up to 1 month
I took this to my nephew’s for our family Thanksgiving along with a ham and it was a huge hit! Easy on the hostess too, all she did was provide a spoon~
*I subscribe to the digital version of Food Network Magazine so I can read it on my iPad, iPhone, or my laptop~handy way to always have it with you to enjoy or reference, and you have access to all past issues without any clutter
for another printable version of Cranberry Mustard click here
For more easy holiday condiments see Cranberry Butter, Maple Pecan Butter, and Butter Pecan Pumpkin dip here
Thanks so much for stopping by!
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I would love the punch that the mustard gives. Your presentation is perfect too. Once I made a wonderful cranberry relish only to have hubby tell me that he likes the canned kind! Funny how we love things from our childhoods! I would love this instead. Yummy!
Thank you for the nice recipe.
I love flavored mustards and this does sound especially good with ham Jenna! Sometimes I don’t try things from the 50 Booklets right away but I’ve begun saving them for inspiration later:@)
This sounds so good. I wish I had some right now. I can just imagine the play of flavors. Thanks for posting this,
I saw this in FN magazine Jenna! I used to buy Hickory Farm’s Cranberry Mustard every year to enjoy with our turkey leftovers on rolls or sandwiches but I’m sure this recipe is tastier and more economical š
We received a basket of goodies from a corporate account (you know the type) 5-6 years ago. There was a container of some cranberry spread that we devoured on our leftover turkey sandwiches. I can hardly wait to make this…seems like it will be so much like that spread we enjoyed. Thanks for sharing this, Jenna. š
Oh, this would be fabulous with so many things! Thanks for sharing.
I love cranberry anything, and adding mustard must make this incredible! I would love if you would share this at Celebrate it! It is all about celebrating the little and big events of our everyday lives. http://thefreshmancook.blogspot.com/2014/12/celebrate-it-blog-party-21.html
Your Cranberry Mustard looks awesome! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
Come Back Soon!
Miz Helen
Congratulations!
Your recipe is featured on Full Plate Thursday this week. Hope you have a great weekend and enjoy your new Red Plate!
Miz Helen
I made a double batch the other day to put on sandwiches during Christmas and to share with neighbors. I added 1 teaspoon of sugar per batch. It is so good on turkey sandwiches…just can’t get enough! I may have to make more before Christmas even gets here! š
Wonderful Kim, and adding a little sugar is a great idea! You are so sweet to tell me, I really appreciate it!!