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This cranberry honey mustard started with a recipe in the Ball Complete Book of Home Preserving and has been tweaked enough over the years that it’s become our own. We make it specifically for sandwiches, the kind where good mustard is the whole point, and the cranberry keeps it from being just another honey mustard. It’s a small batch canning recipe, easy enough to double if you want extra for gift giving.
Customize the Cranberry Honey Mustard
If you want to switch a bit for yourself, consider these options:
Use a different vinegar. Red wine vinegar is good and while I haven’t tried it balsamic might be quite nice (assuming everything is 5% acidity for safe canning).
Use different spices – don’t like coriander, skip it. Use more allspice or skip the spices all together.
A touch of black pepper is tasty.
Make the mustard as grainy or smooth as preferred.
If you like it sweeter add a little more honey (another Tablespoon or two).
You could easily use sugar instead of honey if you’d prefer.
Preserving & Storing the Cranberry Honey Mustard
This is pretty easy and makes a small batch. Canning instructions are included in the recipe. However, if canning isn’t your thing, this small batch will keep in the fridge for at least 2 months possibly longer. I can it in half-pint jars but those four ounces are great options here as well if you’re unlikely to use much at once and they make great gifts.
Double or triple if a larger batch is needed.
How to Serve
Definitely slather this on leftover turkey sandwiches from Thanksgiving but it can be so much more.
Use it as a dip for vegetables, bread sticks, or even pretzels.
Cranberry Honey Mustard
Spread those leftover turkey sandwiches with some homemade cranberry honey mustard for a delicious and savory twist on the standard.
Ingredients
- 2 Tablespoons Yellow Mustard Seeds
- ½ Cup Apple Cider Vinegar
- 1 ½ Cups Cranberries
- ½ Cup Apple Juice
- ¼ Cup Honey
- 3 Tablespoons Dry Mustard
- 1 teaspoon Ground Coriander
- ½ teaspoon Ground Allspice
Instructions
- Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid.
- Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely.
- Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently. Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired.
- Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).
Nutrition Information:
Yield:
32Serving Size:
1Amount Per Serving: Calories: 12Total Fat: 0gSaturated Fat: 0gUnsaturated Fat: 0gSodium: 25mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g
We try our best but cannot guarantee that nutrition information is 100% accurate.
Hi Kathie,
This recipe sounds so nice. I live near Dijon, the capital of French mustard. I love mustard but flavored mustard would be a nice change. The challenge would be to get fresh cranberries here, but if I can’t find any I’ll try with some in jars (canned), you find some in delis ,here, around Christmas. I think it would make an original gift too!
Thank you for sharing
I sure wish I could save this to pinterest. Looks like a great recipe.
You should be able to save it to Pinterest. Must be some kind of technical glitch at the moment as I was able too. Here’s a pin you can repin: https://www.pinterest.com/pin/1477812358229193/
THANK you sounds good
Thank you for sharing.
It would be easier for me to take honey mustard and blend the honey mustard with my pureed cranberries,
would I have to cook the
Pureed cranberries?
I imagine the texture will be different if you don’t cook them but I’m not sure that’s a bad thing. I haven’t tried it so I can’t say definitively.
This is a very tasty mustard. I have tried it, canned it and given it as gifts. It’s simple, easy to change up if you’re lacking an ingredient and/or need a change in flavor. Can’t go wrong in giving this a try. Thanks for the reminder. I made it a few years ago and will make more today!!
Kathie does this recipe require fresh cranberries or can I use frozen defrosted?
I haven’t tried with frozen – but I can’t see why it wouldn’t work… I would certainly try.