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Cranberry Honey Mustard

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Thanksgiving fast approaches and we are big fans of the leftovers around here. So many meals come from that one bird. There’s obviously the feast, but there’s also bits frozen for soup later, the carcass is turned into broth, and of course there are sandwiches for a few days after. Those leftover sandwiches deserve a special spread in my opinion. A spread like homemade cranberry honey mustard.

Cranberry honey mustard mounded on a spoon with jars of canned mustard behind it on a table.

I know, leftover cranberry sauce makes a delicious spread for turkey sandwiches. I’m not knocking that practice at all but it’s nice to have a bit of change and for the mustard lovers, this recipe combines the best of all worlds.

Customize the Cranberry Honey Mustard

Years ago I saw a recipe for cranberry mustard in the Ball Complete Book of Home Preserving. That basic recipe has been tweaked and combined with some other ideas I found in cookbooks or on blogs to become what is now our favorite spread.

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 (yet) balsamic might be quite nice.

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.

Spread those leftover turkey sandwiches with some homemade cranberry honey mustard for a delicious and savory twist on the standard.

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 trip if a larger batch is needed.

Yield: 2 Half Pints

Cranberry Honey Mustard

Jars of cranberry honey mustard on a table with some sitting on a spoon.

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

  1. 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.
  2. 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.
  3. 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.
  4. Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).

Did you make this recipe?

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Nina

Sunday 25th of October 2020

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!!

Eddie

Sunday 26th of July 2020

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?

Kathie Lapcevic

Sunday 26th of July 2020

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.

Carol

Wednesday 23rd of October 2019

THANK you sounds good

Julie

Wednesday 14th of December 2016

I sure wish I could save this to pinterest. Looks like a great recipe.

Homespun Seasonal Living

Wednesday 14th of December 2016

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/

Marie Pierre

Wednesday 9th of November 2016

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

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