Recipe#5121

Title: Cranberry Honey Mustard

From: "Lamoureaux, Shona" 
Date: Wed, 06 Aug 1997 08:45:57 +1200 

      Yield: 3 Cups
    3/4 c  Yellow mustard seeds
  1 1/2 c  Cider vinegar
  1 1/4 c  Dried cranberries
      3 tb Honey
      1 ts Salt
  As the dried cranberries soak with the mustard and vinegar, their 
bright
  red color leaches out into the vinegar. The resulting mustard is a 
pretty,
  cranberry-tinted pink. In a non-aluminum pot or jar, combine the 
mustard
  seeds, vinegar and cranberries; cover and soak for 48 hours, adding
  additional vinegar if necessary to maintain enough liquid to cover 
the
  seeds. Scrape the soaked seed-and-cranberry mixture into a food 
processor
  and process until the mixture turns from liquid and seeds to a creamy
  mixture flecked with seeds and bits of cranberry. Add honey and salt. 
The
  process takes at least 3-4 minutes, so be patient. You may need to 
add
  additional vinegar as necessary to create a nice creamy mustard; keep 
in
  mind that it will thicken slightly upon standing. After about one 
week of
  aging, the cranberry flavor seems to settle into this mustard and 
make it
  all the better, but it is perfectly good immediately.