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Cranberry and Apple Mustard

Yield: 4 x 250 ml (8 oz) jars

Course Condiments
Cuisine American
Keyword Apples
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Yield 4 250 ml (8 oz) jars
Calories 14 kcal

Ingredients

  • 350 g cranberries (3 cups / 12 oz / standard North American bag)
  • 150 ml cider vinegar , 5% or higher (2/3 cup / 5 oz)
  • 2 apples (washed, peeled, cored and coarsely chopped. 350 g / 12 oz before prep, 200 g / 7 oz after.)
  • 125 g sugar (white. 1/2 cup / 4 oz) OR 1/2 teaspoon liquid stevia
  • 75 ml honey (liquid. 1/3 cup / 3 oz)
  • 6 tablespoons mustard powder ( 40 g / 1.5 oz in weight)
  • 2 tablespoons garlic (minced)
  • 2 teaspoons salt (OR non-bitter, non-clouding salt sub)
  • 1 1/2 teaspoons turmeric
Metric - US Customary

Instructions

  1. Wash and sort cranberries. Put in a large stainless pot along with the vinegar.
  2. Cover the pot, bring to a boil, then let boil gently for 5 minutes.
  3. Meanwhile, assemble all your other ingredients from the apple down to and including the turmeric.
  4. When the 5 minutes is up, add the remaining ingredients to the pot, cover, bring back to a boil, then lower to a good simmer for 5 more minutes.
  5. Taste, adjust taste with a bit more sweetener if desired.
  6. Ladle into 125 ml (4 oz) or 1/4 litre (1/2 US pint / 8 oz) jars.
  7. Leave 2 cm (1/2 inch) headspace.
  8. Debubble, adjust headspace if needed.
  9. Wipe jar rims.
  10. Put lids on.
  11. Process in a water bath or steam canner.
  12. Process jars for 15 minutes; increase time as needed for your altitude.