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Homemade Cranberry Mustard
Homemade cranberry mustard is my new favorite condiment around thanksgiving. It is incredibly easy to make, and it is a great way to repurpose and utilize leftover cranberry sauce as well.
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With all of the supply shortages going on right now, I have been on a mission to really take the time and learn to make things myself from scratch. Homemade scratch cooking is something pretty fantastic. Because there is love and care that goes into making things like that. It isn’t always easy. Although in this case it was much easier than I had expected, and now I want to make a lot more mustard and really experiment with different flavor combinations.
Homemade Cranberry Mustard Ingredients
½ cup yellow mustard seeds
¼ cup brown mustard seeds
1 ¼ cup apple cider vinegar
½ cup cranberry sauce
Homemade Cranberry Mustard Directions
Place the mustard seeds and vinegar in a jar or food storage container, and shake well to combine and blend the seeds and vinegar. I shook it for about a full minute, to make sure it was well mixed in a food storage container with an airtight lid. Allow it to sit in a cool and dark place for 24 hours.
In the food processor, blend the seeds well, and add some of the vinegar back into the mix until it has the desired consistency you want. I added 4 small spoons of the vinegar back into the mix and it created a much smoother consistency.
Add in the cranberry sauce and process again until it is well mixed. Use a spatula and scrape the sides of the food processor to make sure all the seeds get the attention they need.
Store in an airtight container in the refrigerator.
Homemade Cranberry Mustard Notes
When you first make this mustard, be aware that it will stink. The vinegar smell is almost overwhelming, like you stuck your nose in a bottle of it, and then spilled half of it all over you too. It will also taste really spicy and like vinegar when it is first made.
I wasn’t a fan, and almost thought I had done something wrong. I couldn’t stand the taste either when I first made it. But don’t throw it out! Seriously, do not toss it. This is normal. Let it sit in the fridge for 24-48 hours and it will mellow out and be amazing.
After sitting in the refrigerator, the flavors marry together and the mustard mellows out pretty significantly, to create a deliciously sweet mustard with a little whole grain kick to it, and it is wonderful.
Homemade Cranberry mustard will last 10-14 days in the refrigerator. If you plan to keep it any longer, freeze it. It can be frozen in either containers or bags, whichever that you prefer. I will be freezing some in small batches for when I buy deli lunch meat and need a great mustard for it. This is a perfect addition to a sandwich!
I started soaking the seeds early Tuesday morning. Wednesday night I made the mustard. Then let it sit until Saturday morning when I ate it, and it was perfect.
Perfect for leftover turkey!
I used a tortilla and added some cream cheese, the leftover turkey, and then the mustard on top and wrapped it all up. It was delicious. In fact toward the end, I ended up needing a bit more of the mustard because I was afraid of putting too much on it when I made it.
Also worthy of noting, it is the best on a cold turkey sandwich. Nathan heated up some turkey earlier and tried the mustard. It isn’t quite as good on warm turkey. Not sure why, but I wasn’t a big fan of it myself.
This homemade cranberry mustard is also a great gift for friends and family right after thanksgiving when everybody is eating leftovers. I made that one batch, and have eaten some myself. But I’ve also delivered it to three other people, and have a lot leftover. It makes a very shareable amount.
I am still amazed at how easy this homemade cranberry mustard was to make. This will certainly be a staple condiment in my house from now on. Plus it inspired me to experiment with making other kinds of mustard because it was so easy to do. Anybody can make this mustard and impress both friends and family!
Have you ever made homemade cranberry mustard, or any kind of mustard before? What is your favorite kind of mustard? Tell me about it in the comments! Check out my other condiment and sauce recipes!
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