- 1/2 cup yellow mustard seeds
- 1/2 cup white wine vinegar
- 1/4 cup water
- 1/4 cup cranberries
- 1/4 cup maple syrup
- 1 teaspoon salt
- 1 teaspoon allspice
Soak mustard seeds with vinegar and water for at least 12 hours and up to 24 hours.
In a small saucepan, combine cranberries and maple syrup. Bring to a simmer and cook until cranberries pop open and soften, about 20 minutes. Cool slightly.
Place soaked mustard seeds with all of their liquid in the bowl of a blender; add cranberry-maple mixture, salt and allspice. Blend until thickened and seeds are coarsely ground, about 2 minutes.
Transfer to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.