Cranberry Honey Mustard

Title: CRANBERRY HONEY MUSTARD

Categories: Mustard, Condiments

Yield: 3 Cups

3/4 c Yellow mustard seeds -stores

1 1/2 c Cider vinegar

3 tb Honey

1 1/4 c Dried cranberries

1 ts Salt

-in health-food and gourmet As the dried cranberries soak with the mustard and vinegar, their

bright red color leaches out into the vinegar. The resulting mustard

is a pretty, cranberry-tinted pink.

In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if

necessary to maintain enough liquid to cover the seeds.

Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy

mixture flecked with seeds and bits of cranberry. Add honey and salt.

The process takes at least 3-4 minutes, so be patient. You may need

to add additional vinegar as necessary to create a nice creamy

mustard; keep in mind that it will thicken slightly upon standing.

After about one week of aging, the cranberry flavor seems to settle

into this mustard and make it all the better, but it is perfectly good

immediately. Makes about 3 1/3 cups.

MMMMM