Dried Cranberry Mustard Recipes

CRANBERRY HONEY MUSTARD

Steps:

• Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
• Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
• Process again for 30 seconds.
• Add more vinegar if needed for a creamy consistancy.
• It will thicken slightly and have a better flavor as it ages.
• Makes about 3 1/3 cups.

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.

CRANBERRY MUSTARD

Steps:

• In a small bowl, combine all the ingredients & stir well.

CHICKEN WITH CRANBERRY-MUSTARD SAUCE

Steps:

• Sprinkle chicken with onion powder, thyme, salt, and pepper. Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add chicken and sauté until brown, about 5 minutes per side. Using tongs, transfer chicken to plate. Add remaining 2 tablespoons butter to same skillet and melt. Whisk in flour and mustard; cook 1 minute. Gradually whisk in broth, juice concentrate, and cranberries. Bring to boil, whisking occasionally. Boil until sauce thickens enough to coat spoon, about 6 minutes. Return chicken to skillet. Reduce heat to medium-low and simmer until chicken is cooked through, about 5 minutes. Season to taste with salt and pepper and serve.

CRANBERRY MUSTARD

Steps:

• Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.
• Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180°F, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.

DRIED CRANBERRY MUSTARD

Steps:

• 1. In a medium stainless steel bowl, combine the mustard, eggs, cranberry juice, vinegar, salt, Worcestershire sauce and sugar.
• 2. Cook over a boiling water bath, stirring constantly until thick and smooth. Add the cranberries and mix well.
• 3. Hold, covered in the refrigerator for 48 hours before using. Store, covered under refrigeration for up to 2 weeks.

CRANBERRY MUSTARD SAUCE

Steps:

• Combine all ingredients in a medium saucepan.
• Cook on medium heat until sauce is smooth, whisking occasionally.