Spicy Horseradish High Bush Cranberry Mustard Recipe
- 6 Cups of High Bush Cranberry’s * see Note
- 1 cup of brown mustard seeds
- 1 cup of Apple Cider Vinegar or Red Wine Vinegar
- 3/4th cup of sugar
- 1 tsp of salt
- 1/2 cup of freshly Ground Horseradish Root (washed, peeled and finely diced)
Pick your High Bush Cranberries, sort, wash and put in a pan with just enough water to cover them bring to boil on med heat, mash to help them pop and then strain them making sure to get all the juice and the pulp you can, add your sugar/salt to this and stir together. It will make around? 3 to 4 cups of sauce.. it depends on so many factors in regards to the berries.. its all good..
Measure your mustard seeds and place them in a bowl, measure your vinegar and pour it over the seeds, let them sit for ideally a hour or so, the seeds will swell and take up most of the vinegar but not all..
Add the prepared seeds/vinegar to the the bowl of the prepared high bush cranberry sauce, mix together.. In your food processer, add your prepared horseradish and pulse blend it to a finer point.. then add the rest of the mixture and blend till the mustard comes together at the thickness you desire for it..
If you want that delightful pink hue.. pack into a clean/water bath boiled jar and cool for a few min and put in the fridge.. for shelf stable, water bath for 15 min but it will come out more of a brown mustard color after being cooked.. The picture above is the non-waterbath, into my fridge for fresh use..
This is a zippy mustard.. that hit of horseradish, with the deeper hotter undertones of the rich brown mustard seeds with just tiniest bit of sweetness and a bit of salt to balance it all out..
Of course this would be outstanding on a sandwich .. but it would also make a amazing mustard crust on a roast, or mixed with mayo for a mustard dipping sauce.
It made me 7 4oz jars.