- 1 cup yellow mustard seeds
- 1/2 cup dark winter ale
- 1 cup red wine vinegar
- 1/4 cup water
- 2 teaspoons salt
- 1/2 cinnamon stick, crushed (or substitute 1 teaspoon ground)
- 6 to 7 whole cloves (or substitute 1/4 teaspoon ground)
- 6 to 7 whole allspice berries (or substitute 1/4 teaspoon ground)
- 2/3 cup cranberries
- 1/2 cup maple syrup
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.