Homemade Northwest Cranberry Mustard
Yield: About 2 1/2 cups mustard
Soak the mustard seeds with the vinegar and water for at least 12 hours and up to 24 hours.
In a small saucepan, combine the cranberries and maple syrup. Bring to a simmer and cook until the cranberries pop open and soften. Cool slightly.
Place the soaked mustard seeds with all of their liquid in the bowl of a blender and add the cranberry-maple mixture. Add the salt and allspice. Blend until thickened and the seeds are coarsely ground, about 2 minutes.
Transfer 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.
You may preserve the mustard according to the directions included with the canning jars.
Recipe by, PCC Chef
Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.
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.