Cranberry Mustard with Warm Winter Spices and Dark Ale | PCC Natural Markets

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Cranberry Mustard with Warm Winter Spices and Dark Ale

Yield: about 2 cups

Your rating: None (2 votes)
Your rating: None (2 votes)

The combination of cranberries and dark ale in this sweet and zingy mustard works with so many chilly-weather dishes; everything from potato leek soup and braised leafy greens to roasted chicken and local sausages. It will keep, refrigerated, for up to two months.


These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free


Soak mustard seeds with ale, vinegar, water and salt for at least 12 hours and up to 24 hours.

If you are using whole spices, grind them in a spice grinder.

In a small saucepan, combine cranberries, maple syrup and ground spices. Bring to a simmer and cook until cranberries pop open and soften, 10 to 15 minutes. Cool slightly.

Place soaked mustard seeds with all of their liquid in the bowl of a food processor and add cranberry-maple mixture. Blend until thickened and seeds are coarsely ground, about 2 minutes. It's OK of you still have some whole seeds; they add lovely texture!

Transfer mustard to small, sterilized jars and store in the refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.

Recipe by Lynne Vea, PCC Chef

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