Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Dry mustard - (abt 3 oz)

  2. 2 tablespoons 30ml Yellow mustard seeds

  3. 1 cup 237ml Raspberry vinegar

  4. 1 cup 93g / 3 1/3oz Fresh cranberries

  5. 3/4 cup 148g / 5 1/5oz Sugar

  6. 2 cups 396g / 13oz Eggs (large)

  7. 2 tablespoons 30ml Fresh lemon juice

  8. 2 tablespoons 30ml Honey

  9. 3/4 teaspoon 3.8ml Salt

  10. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

Instructions Jump to Ingredients ↑

  1. Recipe Instructions 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 degrees, 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. This recipe yields about 2 1/2 cups.


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