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
- 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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Reviewed Nov. 14, 2012
"Sounds good, but all that dry mustard makes it too expensive to make."