Cranberry Honey Mustard
Good with Ham, Turkey leftovers
Honey-Mustard Cranberry Sauce
contributed by Suki Hertz
http://www.foodandwine.com/recipes/honey-mustard-cranberry-sauce
Ingredients
2 cups cranberries (1/2 pound)
1/2 cup water
1/2 cup orange-blossom honey
1 tablespoon grainy mustard
Directions
In a large saucepan, combine the cranberries, water and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the mustard. Serve the sauce warm or cool.
NOTES
One Tablespoon Calories 37 kcal, Total Fat .1 gm, Saturated Fat 0 gm
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CRANBERRY MUSTARD
BON APPÉTIT DECEMBER 2002 YIELD---Makes about 2 1/2 cups
http://www.epicurious.com/recipes/food/views/cranberry-mustard-107505
Ingredients
1 cup dry mustard (about 3 ounces)
2 tablespoons yellow mustard seeds
1 cup raspberry vinegar*
1 cup fresh cranberries
3/4 cup sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon ground black pepper
* Successful substitutions: raspberry/walnut vinaigrette, red wine vinegar
Directions
Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.
Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180°F, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.
Note: unappetizing looking chunks of cranberry, even after the food processor step. But whirring it in the blender fixed it right up. the day of serving to smooth the texture.
~~~~~~~~~~~~~~~~~~~~~~
Cranberry Honey Mustard
Recipe by Aroostook Makes about 3 1/3 cups.
http://www.food.com/recipe/cranberry-honey-mustard-84242
Ingredients
3⁄4 cup yellow mustard seeds
1 1⁄2 cups cider vinegar
1 1⁄4 cups dried cranberries
3 tablespoons honey
1 teaspoon kosher salt
Directions
Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
Process again for 30 seconds.
Add more vinegar if needed for a creamy consistency.
It will thicken slightly and have a better flavor as it ages.
#####################
Cranberry Honey Mustard
By Kathie N. Lapcevic of homespunseasonalliving.com
http://homespunseasonalliving.com/cranberry-honey-mustard/
Ingredients
2 Tablespoons Yellow Mustard Seeds
1/2 Cup Apple Cider Vinegar
1 1/2 Cups Cranberries
1/2 Cup Apple Juice
1/4 Cup Honey
3 Tablespoons Dry Mustard
1 teaspoon Ground Coriander
1/2 teaspoon Ground Allspice
Instructions
Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid.
Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely.
Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently. Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired.
Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).
Notes
Makes 2 half pints.
Customize?
Use a different vinegar. Red wine vinegar is good and while I haven’t tried it (yet) balsamic might be quite nice.
Use different spices - don’t like coriander, skip it. Use more allspice or skip the spices all together.
A touch of black pepper is nice.
Make the mustard as grainy or smooth as preferred.
If you like it sweeter add a little more honey (another Tablespoon or two).
You could easily use sugar instead of honey if you’d prefer.
Preserving & Storing the Cranberry Honey Mustard
This is pretty easy and makes a small batch. Canning instructions are included in the recipe. However, if canning isn’t your thing, this small batch will keep in the fridge for at least 2 months possibly longer. I can it in half-pint jars but those four ounces are great options here as well if you’re unlikely to use much at once and they make great gifts
Honey-Mustard Cranberry Sauce
contributed by Suki Hertz
http://www.foodandwine.com/recipes/honey-mustard-cranberry-sauce
Ingredients
2 cups cranberries (1/2 pound)
1/2 cup water
1/2 cup orange-blossom honey
1 tablespoon grainy mustard
Directions
In a large saucepan, combine the cranberries, water and honey and bring to a boil over high heat. Reduce the heat to moderate and simmer for 10 minutes, stirring occasionally. Remove from the heat and stir in the mustard. Serve the sauce warm or cool.
NOTES
One Tablespoon Calories 37 kcal, Total Fat .1 gm, Saturated Fat 0 gm
********************
CRANBERRY MUSTARD
BON APPÉTIT DECEMBER 2002 YIELD---Makes about 2 1/2 cups
http://www.epicurious.com/recipes/food/views/cranberry-mustard-107505
Ingredients
1 cup dry mustard (about 3 ounces)
2 tablespoons yellow mustard seeds
1 cup raspberry vinegar*
1 cup fresh cranberries
3/4 cup sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon ground black pepper
* Successful substitutions: raspberry/walnut vinaigrette, red wine vinegar
Directions
Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.
Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180°F, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.
Note: unappetizing looking chunks of cranberry, even after the food processor step. But whirring it in the blender fixed it right up. the day of serving to smooth the texture.
~~~~~~~~~~~~~~~~~~~~~~
Cranberry Honey Mustard
Recipe by Aroostook Makes about 3 1/3 cups.
http://www.food.com/recipe/cranberry-honey-mustard-84242
Ingredients
3⁄4 cup yellow mustard seeds
1 1⁄2 cups cider vinegar
1 1⁄4 cups dried cranberries
3 tablespoons honey
1 teaspoon kosher salt
Directions
Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
Process again for 30 seconds.
Add more vinegar if needed for a creamy consistency.
It will thicken slightly and have a better flavor as it ages.
#####################
Cranberry Honey Mustard
By Kathie N. Lapcevic of homespunseasonalliving.com
http://homespunseasonalliving.com/cranberry-honey-mustard/
Ingredients
2 Tablespoons Yellow Mustard Seeds
1/2 Cup Apple Cider Vinegar
1 1/2 Cups Cranberries
1/2 Cup Apple Juice
1/4 Cup Honey
3 Tablespoons Dry Mustard
1 teaspoon Ground Coriander
1/2 teaspoon Ground Allspice
Instructions
Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid.
Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely.
Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently. Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired.
Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).
Notes
Makes 2 half pints.
Customize?
Use a different vinegar. Red wine vinegar is good and while I haven’t tried it (yet) balsamic might be quite nice.
Use different spices - don’t like coriander, skip it. Use more allspice or skip the spices all together.
A touch of black pepper is nice.
Make the mustard as grainy or smooth as preferred.
If you like it sweeter add a little more honey (another Tablespoon or two).
You could easily use sugar instead of honey if you’d prefer.
Preserving & Storing the Cranberry Honey Mustard
This is pretty easy and makes a small batch. Canning instructions are included in the recipe. However, if canning isn’t your thing, this small batch will keep in the fridge for at least 2 months possibly longer. I can it in half-pint jars but those four ounces are great options here as well if you’re unlikely to use much at once and they make great gifts