Northwest Cranberry Mustard
Yield: About 2 1/2 cups mustard
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.
Each tablespoon: 15 cal, 1g fat (0g sat), 0mg chol, 50mg sodium, 2g carb, 0g fiber, 1g sugars, 1g protein
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.
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