1 cup red wine vinegar
2/3 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup Apple Juice
1 Tbsp Worcestershire sauce
1 12 ounce bag fresh cranberries
3/4 cup pure cane sugar
1/4 cup honey
1 teaspoons cinnamon
1/2 teaspoon cloves, ground
1/2 teaspoon nutmeg
Put vinegar and mustard seeds in covered glass container and allow to soak two hours. Put seeds with remaining liquid, apple juice and Worcestershire sauce in blender and process until seeds are mostly ground. Add cranberries and blend until well chopped.
Pour mixture to a large stainless steel 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. 15-20 minutes.
Note: Mixture is thick and if allowed to boil, will splatter badly.
Once desired thickness is reached, transfer to clean jars, leaving 1/2" head-space and either store in refrigerator, or process in water bath canner for 10 minutes, adjusting for your altitude.
*makes approx 4.5 half pints
Recipe Adapted From: Ball Complete Book of Home Preserving
Photos by: Diane Baker for Canning and Cooking at Home