December 2, 2022 Canning, Condiments, Preserving Recipes, Recipes

Cranberry Mustard

This fruity Cranberry Mustard has a tart and spicy kick! It’s a versatile condiment with a bright and zesty flavor. Try spreading it on a turkey or ham sandwich!

The Cranberry Mustard recipe, from Ball Fresh Preserving, is a great addition to a charcuterie board. Share it as a hostess gift with some sharp cheddar cheese. This recipe calls for basic ingredients, especially if you have an extra bag of cranberries hanging around after Thanksgiving.

This recipe is for water bath canning, but it could be stored in air-tight containers for about a month in the refrigerator. If freezing, we recommend using freezer-safe 4oz. glass jars. Please follow safe freezing methods, read our post about freezing in canning jars.

Cranberry Mustard Recipe

Yields: About 7 (4 oz) Jars

Ingredients

1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries about 1 12-oz bag
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice

Instructions

Bring vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
Combine mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
Bring cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
Ladle hot cranberry mustard into hot jars leaving 1/4-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
Process in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. The lid should not flex up and down when the center is pressed.