Tangy Cranberry Mustard Recipes
CRANBERRY MUSTARD
The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.
Provided by Sydney Mike
Categories < 15 Mins
Time 5m
Yield 1 1/2 cups, 12 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl, combine all the ingredients & stir well.
TANGY CRANBERRY MUSTARD
This is a copycat recipe for Hickory Farms Cranberry Mustard, which is difficult to find outside of the Christmas season. It is great on Summer Sausage, or spread on a carved turkey sandwich, or used as a glaze on a baked ham. Use it as a barbecue sauce for chicken, or a topping for broiled salmon. It even makes a great dip for chicken fingers! You can also can it in small jars to give as a gift. It's simple and delicious! I listed the brand names of the ingredients I used, but you can use your favorites.
Provided by Faux Chef Lael
Categories Sauces
Time 5m
Yield 2 cups
Number Of Ingredients 3
Steps:
- Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
- Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.
Nutrition Facts : Calories 408.5, Fat 2.1, SaturatedFat 0.1, Sodium 574.1, Carbohydrate 99.9, Fiber 3.5, Sugar 95.7, Protein 2.4
TANGY MUSTARD
This is a nice mustard for use with all kinds of meats, cold cuts, and sandwiches. Made from the whole mustard seeds it is a very grainy mustard. Kept in the fridge, the prepared mustard will keep up to one month after you open the sealed jar.
Provided by pelicangal
Categories Side Dish Sauces and Condiments Recipes
Time P15DT15m
Yield 24
Number Of Ingredients 9
Steps:
- Combine the yellow mustard seeds, brown mustard seeds, and Oriental mustard seeds in a bowl. Pour the vinegar over the seeds and stir. Cover and store in refrigerator for 24 hours. If the seeds absorb all the vinegar too quickly, add more as needed or add a little water.
- Blend the soaked mustard seeds, garlic, honey, salt, and thyme in a blender until it is to your desired consistency, depending on how grainy you like your mustard.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the mustard into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Refrigerate at least 2 weeks before using.
Nutrition Facts : Calories 31.1 calories, Carbohydrate 4.2 g, Fat 1.4 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.1 g, Sodium 98.3 mg, Sugar 1.8 g
CRANBERRY MUSTARD
Easy, easy and yummy, yummy. Do you like mustard on your ham and cheese or roast beef sandwiches? You will love this. I found it in one of the cookbooks at the register in the grocery store. It also makes great gifts to have in the refrigerator just waiting for someone to visit you and take one home.
Provided by Mimi in Maine
Categories < 15 Mins
Time 10m
Yield 4 jars
Number Of Ingredients 4
Steps:
- In a small microwave-safe bowl, combine the cranberries, honey, and 1 tablespoon of the mustard.
- Microwave on high for 45-60 seconds or until hot; cool for 2 minutes.
- Stir in remaining mustard and mix well.
- Divide mixture evenly into the little jars; cover.
- Store in refrigerator.
Nutrition Facts : Calories 116.1, Fat 2.5, SaturatedFat 0.2, Sodium 644.4, Carbohydrate 24, Fiber 2.8, Sugar 18.9, Protein 2.5
CRANBERRY MUSTARD
Make and share this Cranberry Mustard recipe from Food.com.
Provided by Charlotte J
Categories Sauces
Time 15m
Yield 2 1/4 cups
Number Of Ingredients 4
Steps:
- Combine all ingredients in a medium saucepan.
- Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.
Nutrition Facts : Calories 436.3, Fat 1.8, SaturatedFat 0.1, Sodium 665.3, Carbohydrate 107.5, Fiber 3.2, Sugar 94.2, Protein 2.3
CRANBERRY MUSTARD
Categories Condiment/Spread Berry Egg Mustard Cranberry Winter Bon Appétit
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.
- Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180°F, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.
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