Total Time
12hrs 45mins
Prep 12 hrs
Cook 45 mins

Lovely with pork, chicken, relish, meat and cheese platters. Prep time includes first resting time.

Ingredients Nutrition

Directions

  1. In a small bowl whisk together the mustard powder, mustard seeds, vinegar and salt.
  2. Mix well.
  3. Cover and let stand 12 hours at room temp.
  4. In a food processor whirl cranberries until finely chopped but you still want bits.
  5. In the top of a double boiler whisk together the sugar and eggs.
  6. Whisk in the remaining ingredients including the mustard mixture.
  7. Place the bowl on top of a simmering pot of water.
  8. Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
  9. When done remove and let stand for 1 hour, stir a few times.
  10. Cover and chill at least 24 hours, up to 48 hours before using to let flavors meld together.
Most Helpful

I had some cranberries left over from Thanksgiving and thought I'd better use them up. I tried this recipe because I have a similar one that is plain, made with Malt vinegar. Everyone LOVES this mustard! I recommend it to anyone who enjoys flavored mustard. Great!!!

Retired Greyhound Mom June 09, 2009