Cranberry Honey Mustard

• Vegetarian
• Gluten free
• Paleo

• Produce

  • 1 tsp Coriander, ground
  • 1 1/2 cups Cranberries

• Condiments

  • 1/4 cup Honey
  • 3 tbsp Mustard, dry

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tbsp Mustard seeds, Yellow

• Oils & Vinegars

  • 1/2 cup Apple cider vinegar

• Drinks

  • 1/2 cup Apple juice

Found on homespunseasonalliving.com

Ingredients

• 2 Tablespoons Yellow Mustard Seeds
• 1/2 Cup Apple Cider Vinegar
• 1 1/2 Cups Cranberries
• 1/2 Cup Apple Juice
• 1/4 Cup Honey
• 3 Tablespoons Dry Mustard
• 1 teaspoon Ground Coriander
• 1/2 teaspoon Ground Allspice

Directions

• Bring the apple cider vinegar to a boil. Remove from heat add the mustard seeds and cover. Let sit about 2 hours. The seeds will soften and absorb some the liquid. Put the seeds and vinegar in a blender. Pulse until the seeds are chopped, leave it a bit grainy. Add the cranberries and apple juice. Pulse again until the cranberries are chopped finely. Put the cranberry mixture into a saucepan and bring to a boil over medium heat. Stir frequently. Whisk in the dry mustard, coriander, and allspice. Add the honey and cook until mixture is as thick as desired. Put into jars leaving 1/4 headspace. Process in a boiling water bath canner for 10 minutes (adjusting for elevation).