Cranberry Mustard with Warm Winter Spices and Dark Ale
Yield: about 2 cups
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.
- 1 cup yellow mustard seeds Add to list
- 1/2 cup dark winter ale Add to list
- 1 cup red wine vinegar Add to list
- 1/4 cup water Add to list
- 2 teaspoons salt Add to list
- 1/2 cinnamon stick, crushed (or substitute 1 teaspoon ground) Add to list
- 6 to 7 whole cloves (or substitute 1/4 teaspoon ground) Add to list
- 6 to 7 whole allspice berries (or substitute 1/4 teaspoon ground) Add to list
- 2/3 cup cranberries Add to list
- 1/2 cup maple syrup Add to list
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 cranberries pop open and soften, 10 to 15 minutes. 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 the refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.
Recipe by, PCC Chef