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Zippy Cranberry Mustard

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.
  • Total Time
    Prep/Total Time: 25 min.
  • Makes
    3-1/3 cups

Ingredients

  • 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

Directions

  • 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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Reviews

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  • miller.kassandra
    Nov 14, 2012

    Sounds good, but all that dry mustard makes it too expensive to make.