Mustard is a wonderful condiment, and this mustard is my very favorite. It is as lovely enjoyed alone on a slice of whole grain bread as it is served alongside ham or turkey. As a bonus, mustard seeds are surprisingly nutritious, containing Omega-3 fatty acids (who knew?) and a whole host of antioxidants including selenium.
This mustard recipe is so easy to prepare, you’ll wonder why you ever bought that bright yellow bottle lurking in the back of your refrigerator. You know the bottle… the one full of food coloring and too much salt? Rinse it out, recycle the bottle, and try this recipe instead. You can thank me later.
16 ounces yellow mustard seeds (available in bulk for just a few dollars at any spice shop)
4 cups white vinegar
1 cup fresh or frozen whole cranberries
1/2 cup fresh pomegranate arils (or substitute an extra 1/2 cup whole cranberries)
1/2 cup pomegranate juice or cranberry pomegranate juice (pure only!)
1/2 teaspoon salt
Step 1) Combine mustard seeds, whole cranberries, and vinegar in a large glass bowl. Cover and let sit for two days. The mustard seeds will absorb vinegar and expand, so make sure your bowl is big enough!
Step 2) After two days, stir pomegranate arils, pomegranate juice, and salt into the mustard seed mixture.
Step 3) Working with one to two cups of the mustard seed mixture at a time, puree mixture in a sturdy blender until you are happy with the consistency. Approximately one minute of high speed blending will yield a course ground mustard. A creamier consistency can be achieved by blending for two or three minutes.
Step 4) Ladle into sterilized canning jars, leaving 1/2 inch of headspace. Don’t forget to poke out the air bubbles!
Step 5) Place lids and bands on your jars, and process in a boiling water bath for 15 minutes.
This mustard makes a wonderful hostess gift, if you can bear to part with a jar. Enjoy!