Homemade Northwest Cranberry Mustard

Yield: About 2 1/2 cups mustard

Your rating: None (8 votes)

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

Ingredients

Preparation

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

In a small saucepan, combine cranberries and maple syrup. Bring to a simmer and cook until cranberries pop open and soften, about 20 minutes. Cool slightly.

Place soaked mustard seeds with all of their liquid in the bowl of a blender and add cranberry-maple mixture. Add 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.

Recipe by Lynne Vea, PCC Chef

Source: Demonstrated on KING 5's "Gardening with Ciscoe" show, which aired on November 27, 2010.

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.

Learn more about our recipes. View guidelines »

More about: cranberries, gifts, holidays, maple syrup, mustard

Comments

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northwest cranberry mustard - Nov.27/10

Dear Chef Lynne: the online recipe does not include the spice that was added to mix on the TV demo -- please tell me what spice and what quantity to match online recipe proportions -- sounds absolutely delicious!!! ... your tv demo added the salt at time of blending but your online recipe adds it at time of soaking the mustard seeds -- does it matter at all? ... and just to clarify the mustard seeds -- you showed both yellow and brown on tv -- only yellow are used in this recipe? ... what is the taste difference with brown mustard seeds? ... many thanks!

Allspice!

Hi Zoe!

I love all your questions. Sorry about missing the allspice in the recipe! I used one teaspoon (and we'll definitely change that recipe.) Regarding the different color mustard seeds, I used the brown seeds in combination with the yellow for the White Wine and Tarragon Mustard which we displayed for show and tell. The recipe for that is here: http://www.pccnaturalmarkets.com/pcc/recipes/homemade-white-wine-and-tar....
The brown seeds are a little spicier/stronger than the yellow and give the mustard a darker color. The salt can be added either during the soaking stage or before grinding the mustard, but I'll change the recipe to reflect exactly what we did in the show. Thanks again for your response! I'm so glad you enjoyed the video. If you make the mustard, keep me posted on your success!
Cheers! Lynne

Wheres the allspice?

If I remember right, I seen that allspice was put in the receipe shown on TV, but the receipe shown on this site for cranberry mustard does not shown that as an ingredient. Was allspice actually put into the receipe?

Allspice, of course!

Thanks so much for catching that! Add one teaspoon of
allspice. We'll change the recipe right away...

FYI - Kirkland PCC

I have my mustard seeds soaking now. I am excited to make this as a gift for some of those people that can not technically receive gifts, like teachers...

Side note: The Kirkland PCC is out of yellow mustard seeds now. Looks like this is popular.

NW Cranberry Mustard

Recipe does not include "makes one jar" etc. What is the final amount?

amount of mustard

Hi Pam,

I intentionally didn't specify number of jars on the recipe, since some folks like to put up mustard in small amounts and some great mustard lovers prefer larger sizes! We did indicate the recipe makes about 2 1/2 cups, so by doing the math, if you choose to use 4 ounce jars that would be about 5 jars.

Enjoy!
Lynne

Should we soak the seeds in

Should we soak the seeds in the fridge or at room temp?

Canning this mustard

Hi,

I can't find processing instructions for mustards that are not cooked. How long do I process the jars?

Thanks!

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