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Zippy Cranberry Mustard Recipe

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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.

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Zippy Cranberry Mustard Recipe

Prep/Total Time: 25 min.

Yield: 26 Servings

10 15 25

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. Yield: 3-1/3 cups.

Originally published as Zippy Cranberry Mustard in Country Woman October/November 2007, p26

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