Cranberry Mustard

This cranberry mustard is going to make leftovers from Thanksgiving something to look forward to when creating your first turkey sandwich.
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Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Appetizer
Cuisine Mediterranean
Servings 20


  • 1 cup red wine vinegar (I used cider vinegar)
  • 2/3 cup yellow mustard seeds
  • 1 cup water
  • 1 T. worcestershire sauce (I omitted for gluten issues)
  • 2 3/4 cups cranberries (fresh or frozen)
  • 3/4 cup sugar
  • 1/4 cup dry mustard
  • 2 1/2 t. ground allspice


  • In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from heat and add mustard seeds.
  • Cover and let stand at room terperature until seeds have absorbed most of the moisture, about 1 1/2 hours. 
  • In a blender or food processor fitted with a metal blade, combin marinated mustard seeds with liquid, water and Worcestershire sauce.
  • Process until blended and most seeds are well chopped. You want to retain a slightly grainy texture. Add cranberries and blend until chopped. 
  • Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently stirring frequently, for 5 minutes. Whisk in sugar, dry mustard and allspice.
  • Continue to boil gently over low heat, until volume is reduced by a third, about 15 minutes.
  • Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air, wipe rims.
  • Add hot lids/rings and process in a water bath canner for 10 minutes once the water has come back to a full boil.  
Keyword Cranberry, Cranberry Mustard, Mustard