- Yields: about 2 1/2 cups
- Ingredient Notes: Vegetarian, Vegan, Corn-free, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
- Each tablespoon
- 15 cal
- 1g fat (0g sat)
- 0mg chol
- 50mg sodium
- 2g carb
- 0g fiber
- 1g sugars
- 1g protein
Ingredients
- 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
Directions
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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