Cranberry Honey Dijon Mustard has had a place in our refrigerator for years and years. Easy to make and even easier to eat. I have always been a fan of cranberries, even before our move to the peninsula, where cranberry bogs are the local agriculture. However, since moving here, my love for the tart red fruit has increased.
|Cranberry Honey Dijon Mustard|
My mother always looked forward to cranberry season to make her favorite cranberry relish, which was very simple to make. One 12oz bag of fresh cranberries, a large navel orange and approximately, 1/3-1/2 cup of sugar, depending on the sweetness of the orange. To make, simply chop finely and stir together. We use to use an old fashioned hand grinder and I remember the red juices flowing from the fresh berries. That simple relish was always the start of our Thanksgiving cooking.
This Cranberry Honey Dijon Mustard is more than a sandwich condiment. It is delicious in salad dressings, spread under the skin of a chicken before being roasted, and used as part of a marinade to tenderize and flavor meats before roasting or grilling. Fortunately, this easy recipe will keep you in stock. Using a purchased high-quality Dijon mustard means that there is essentially no aging time needed. You can make and use (or gift!) on the same day.
Cranberry Honey Dijon Mustard
by the seat of my pants
makes 1 pint
1 8oz jar of Dijon Mustard
1 c dried cranberries
1/4 c water
1/4 c honey
1 T red wine vinegar
Combine the cranberries, water, honey and vinegar in the bowl of a food processor. Pulse to begin the chopping action, then let process full speed until the fruit is mostly a puree, you don't want a paste, small pieces of cranberry are the goal.
|Cranberry Honey Dijon Mustard, start to finish.|
Add the mustard, process until smooth and the consistency you prefer. Scrape into a jar, and refrigerate. Use as desired for sandwiches, salad dressings, marinades. This Cranberry Honey Dijon Mustard makes a nice tuck-in gift for any mustard lover on your list.
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