Cranberry Honey Mustard Recipes

CRANBERRY HONEY MUSTARD

Steps:

• Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
• Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
• Process again for 30 seconds.
• Add more vinegar if needed for a creamy consistancy.
• It will thicken slightly and have a better flavor as it ages.
• Makes about 3 1/3 cups.

CRANBERRY HONEY MUSTARD

Steps:

• Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid.
• Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely.
• Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently. Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired.
• Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

CHICKEN WITH CRANBERRY-HONEY MUSTARD SAUCE

Steps:

• In 12-inch nonstick skillet, heat butter over medium heat until hot. Add chicken to skillet; season with salt. Cook 5 to 7 minutes, turning halfway through cook time, until chicken is no longer pink in center.
• In measuring cup, mix chicken broth and cornstarch; stir into skillet. Stir in honey mustard and dried cranberries. Cook about 3 minutes, stirring occasionally, until mixture thickens. Stir in green onions; cook about 1 minute longer or just until onions are tender. Remove from heat, stir in yogurt. Serve over rice.

CRANBERRY MUSTARD

Steps:

• In a small microwave-safe bowl, combine the cranberries, honey, and 1 tablespoon of the mustard.
• Microwave on high for 45-60 seconds or until hot; cool for 2 minutes.
• Stir in remaining mustard and mix well.
• Divide mixture evenly into the little jars; cover.
• Store in refrigerator.

TANGY CRANBERRY MUSTARD

Steps:

• Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
• Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.