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Zippy Cranberry Mustard

Total Time

Prep/Total Time: 25 min.


3-1/3 cups

Whether you relish Margaret McCarthy's mustard with poultry, beef or pork, its zesty taste will become your favorite flavor enhancer. “A little bit packs a punch,” she says from Hiles, Wisconsin.


  • 2 cups chopped fresh or frozen cranberries
  • 1-1/2 cups sugar
  • 1 cup ground mustard
  • 1 cup cider vinegar
  • 1/4 cup packed brown sugar
  • 2 tablespoons unsweetened apple juice
  • 3 eggs


  1. In a large saucepan, whisk all ingredients. Cook and stir over low heat until mixture is thickened and reaches 160°. Pour into small jars. Cool slightly. Cover and refrigerate for up to 3 weeks.

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