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Cranberry it Up! Your 'Moostard' Sandwich Spread
1 cup red wine vinegar
2/3 cup brown mustard seeds
1 cup Redd's Strawberry Ale
1 Tbsp Worcestershire sauce
1 12 ounce bag fresh cranberries
3/4 cup pure cane sugar
1/4 cup yellow mustard seeds, coarsely ground
2 teaspoons cinnamon
1 teaspoon cloves, ground
1/2 teaspoon nutmeg
Put vinegar and brown mustard seeds in covered glass container and allow to soak overnight. Put seeds with remaining liquid, water, and Worcestershire sauce in blender and process until seeds are mostly ground. Add cranberries and blend until well chopped.
Pour mixture to stainless steel or Pyrex saucepan and bring to slow boil over medium low heat, stirring constantly. Add remaining ingredients, and continue heating, over very low heat, until desired thickness is reached. 20 - 30 minutes. Note: Mixture is thick and if allowed to boil, will splatter badly.
Once desired thickness is reached, transfer to jars, and either store in refrigerator, or process in water bath canner for 10 minutes, adjusting for high altitude.
Recipe Adapted From: Ball Complete Book of Home Preserving
Photos by: JD for Canning and Cooking at Home
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