Cranberry Mustard

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December 1, 2012

My giant jar of Stout Beer Mustard finally ran out. Always one to try something new, I pondered what kind of mustard to make next. There are so many possibilities! But with the holidays around the corner and a jeweled bag of Wisconsin cranberries in the fridge, a festive mustard was in order. Could cranberries and mustard go together? The trick was to find the right balance between bitter, sour, sweet and salty.

As you might imagine, this mustard was destine to hit my Thanksgiving table and dress the leftovers there after. So I wanted this mustard to be more accessible to kids and guests, and not hit them over the head. My solution was to make a rustic cranberry jam with only half the sugar and combine that with yellow mustard seeds soaked in apple cider vinegar with a little beer. A pinch of salt was my only seasoning. Instead of blending the mustard seeds I left them whole, which made for a great texture and much milder flavored mustard, somewhere between a chutney and a mustard. This spread paired perfectly with tangy goat cheese on crackers, as well as made for an excellent turkey sandwich.

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A chronicle of my adventures growing, preserving, cooking and eating from my garden and everywhere.

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