Cranberry Mustard, Perfect for Thanksgiving and Gift-Giving SeasonQ1C
1/2cupred wine vinegar
1teaspoontamari, Bragg's aminos or gluten-free soy sauce
1 1/2cups(scant) fresh cranberries
1/4cupplus 1 Tablespoon coconut sugar
If you are planning to can this recipe, prepare four 4-ounce canning jars for use. Have water ready in your water bath container on the stove, but not yet boiling.
In a small saucepan, boil vinegar. Remove from heat, Add mustard seeds. Allow to sit for a minimum of 1 1/2 hours.
If canning, you should start your water bath now so water is boiling when mustard is ready.
After the 1 1/2 hours, add the mustard seed and vinegar mixture, water and tamari to high speed blender or food processor fitted with "S" blade. Process until well blended. Add cranberries and blend/process until they are well chopped into small pieces.
Return this mixture to a saucepan. Add in coconut sugar, dry mustard and allspice. Over a low/medium simmer, allow to reduce by 1/3, which will take 15-20 minutes.
Divide into 4 jars, leaving 1/4" headroom. Seal and process in your water bath for 10 minutes. Remove from water bath and place on a towel atop your counter. Do not disturb for 24 hours.
Recipe and Photos Copyright Johnna Wright Perry, In Johnna's Kitchen. Do not reprint without express written permission.