Ingredients for Cranberry Mustard
- 1 tablespoon mustard powder
- 1 tablespoon mustard seeds
- 1/4 cup white wine vinegar + 1/4 cup apple cider vinegar
- 1/2 teaspoon salt
- Fresh Cranberries
- White Sugar
- 2 large eggs
- Fresh Lemon Juice
- Honey
- Fresh Ground Black Pepper
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How to Make Cranberry Mustard
- In a small bowl, whisk together 1 tablespoon mustard powder, 1 tablespoon mustard seeds, 1/4 cup white wine vinegar, and 1/2 teaspoon salt.
- Mix thoroughly.
- Cover and let stand at room temperature for 12 hours.
- In a food processor, pulse 1 cup fresh or frozen cranberries until finely chopped, leaving some texture.
- In the top of a double boiler, whisk together 1 cup granulated sugar and 2 large eggs.
- Whisk in the mustard mixture from step 3, 1/2 cup cranberry juice, and 1/4 cup apple cider vinegar.
- Place the double boiler over a pot of simmering water (make sure the bottom of the top pan doesn't touch the water).
- Whisk frequently for 45 minutes, until the mixture is thick and reaches 180-185°F (82-85°C) on a candy thermometer.
- Remove from heat and let stand for 1 hour, stirring occasionally.
- Cover and chill in the refrigerator for at least 24 hours, or up to 48 hours, to allow the flavors to meld.
Nutrition Information (Approximate per serving)
Sodium
79 g
Sugar
882g
Fat
30g
Carbs
96g