Cranberry mustard is a tart, zippy condiment that goes perfectly with a leftover turkey sandwich or as part of a charcuterie board. It’s an excellent gift, too!
I’m not a fan of classic yellow mustard, but I love whole grain mustard, especially homemade versions.
Cranberry mustard is the perfect fit. After all, we’re already embracing all the cranberry recipes during the holidays anyway, right?
This is so good for serving with charcuterie, alongside ham, or as a spread for your leftover turkey sandwiches.
I scaled my mustard recipe down a bit, but it’s still great for gifting in 4-ounce jars.
The original recipe also calls for Worcestershire sauce, but in order to make it suitable for vegetarians I left it out.
Ingredients and tools
To make this cranberry mustard, you’ll need:
- Whole cranberries, fresh or frozen and thawed
- Yellow mustard seeds
- Yellow mustard powder
- Red wine vinegar
- Granulated sugar
- Ground allspice
Yes, you need both mustard seeds and mustard powder! These are available in the spice aisle. Make sure you do not use prepared mustard in place of them.
You’ll also need some tools:
- Stainless steel saucepan – I use a wide, shallow pan
- Jars and lids
- Jar/wide-mouth funnel
- Jar lifter
- Canning pot
If you choose to store your mustard in the refrigerator, you do not need the jar lifter, tongs, or canning pot.
Canning kits are sold online that contain all of the tools you’ll need for this and future canning projects!
How to make mustard
Cooking up your own homemade mustard is easier than you might think, especially if you decide to not preserve it in a canner.
Heat the vinegar to boiling in a small saucepan, then remove from heat and stir in the mustard seeds.
Cover and let sit to allow the seeds to soak up the vinegar and soften. This will take about an hour, so you can use that time to make sure the rest of your ingredients and tools are ready.
Pour the soaked seeds into a food processor or blender and add the cranberries and water. Pulse until everything is nicely chopped, leaving some texture. Your seeds might not chop; that’s OK.
Transfer the mixture to a saucepan over medium heat. We’re going to bring it to a boil and then reduce the heat just slightly so that it is still bubbling and cook for a few minutes.
If canning, fill the pot with water, cover, and set it over a burner on high heat. You will want it to be fully boiling by the time the mustard is done. If your pot is very large this can take a while.
To the mustard, add the sugar, mustard powder, and allspice and mix it well. Keep the mustard simmering until it is reduced by a third and thickened, which should take about 15 minutes.
Divide the mustard among your jars and place on the lids. Let cool before placing in the refrigerator.
If you’re canning, carefully lower them into the boiling water. Place the lid on and boil for 10 minutes.
Turn off the heat and remove the lid, letting the jars rest for 5 minutes before removing from the water. Let cool completely before labeling and transferring to your pantry.
Unsealed jars will last in the refrigerator for about a month.
If you have water-bath canned the mustard, sealed jars will keep in a cool, dry place for 1 year to 18 months.
Be sure to remove the jar ring before storing. This will help you notice any issues with the mustard or jar quicker, such as if the lid becomes unsealed.
You can also freeze homemade mustard if you choose to not jar it. I recommend storing in smaller portions such as in plastic freezer jars or even frozen into ice cube trays and transferred into bags.
To thaw, simply take out what you need and place in the refrigerator overnight.
Homemade mustard will keep in the freezer for about 1 year.
Other cranberry recipes you might like
If you have extra cranberries on hand, try these recipes!
Make this homemade cranberry mustard part of your holiday tradition!
- ½ cup red wine vinegar
- ⅓ cup yellow mustard seeds
- ½ cup water
- 1 ⅓ cup fresh cranberries
- ⅓ cup granulated sugar
- 2 tablespoons mustard powder
- 1 ¼ teaspoons ground allspice
- In a saucepan over high heat, add vinegar and bring to a boil. Remove from heat and stir in mustard seeds. Cover and let soak for 1 hour.
- Transfer the soaked seeds into a food processor or blender and add the cranberries and water. Pulse until everything is chopped, leaving some texture.
- Transfer the mixture to a saucepan over medium heat. Bring to a boil, then reduce heat to keep at a light boil and cook for 5 minutes.
- Prepare jars and lids. If canning, fill the pot with water, cover, and set it over a burner on high heat to bring to a boil.
- To the mustard, add the sugar, mustard powder, and allspice and mix well. Simmer, stirring often, until mustard is reduced by a third and thickened, about 15 minutes.
- Divide the mustard among your jars and place on the lids.
- If you’re canning, carefully lower them into the boiling water. Place the lid on and boil for 10 minutes. Turn off the heat and remove the lid, letting the jars rest for 5 minutes before removing from the water.
- Let jars cool completely before labeling and storing.
Adapted from The Complete Book of Home Preserving
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Nutrition Information:Yield: 32 Serving Size: 1 tablespoon
Amount Per Serving: Calories: 14Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 29mgCarbohydrates: 3gFiber: 0gSugar: 2gProtein: 0g