Northwest Cranberry Mustard

Northwest Cranberry Mustard

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  • Each tablespoon
  • 15 cal
  • 1g fat (0g sat)
  • 0mg chol
  • 50mg sodium
  • 2g carb
  • 0g fiber
  • 1g sugars
  • 1g protein


  • 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.

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