Cranberry Mustard with Warm Winter Spices and Dark Ale

Yield: A little over 2 cups

Your rating: None (2 votes)

These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

The combination of cranberries and dark ale in this sweet and zingy mustard works with so many chilly-weather dishes; everything from potato leek soup and braised leafy greens to roasted chicken and local sausages. It will keep, refrigerated, for up to two months.

Ingredients

Preparation

Soak mustard seeds with ale, vinegar, water and salt for at least 12 hours and up to 24 hours.

If you are using whole spices, grind them in a spice grinder.

In a small saucepan, combine cranberries, maple syrup and ground spices. Bring to a simmer and cook until the cranberries pop open and soften. Cool slightly.

Place soaked mustard seeds with all of their liquid in the bowl of a food processor and add cranberry-maple mixture. Blend until thickened and seeds are coarsely ground, about 2 minutes. It's OK of you still have some whole seeds; they add lovely texture!

Transfer mustard to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.

Recipe by Lynne Vea, PCC Chef

Lynne Vea

ABOUT OUR CHEF: Lynne Vea

Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.

Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.

She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.

Find more recipes from Lynne.

More about: cranberries, mustard

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