Cranberry Mustard

Recipe Ingredients

1 cup	237ml	Dry mustard - (abt 3 oz)
2 tablespoons	30ml	Yellow mustard seeds
1 cup	237ml	Raspberry vinegar
1 cup	93g / 3.3oz	Fresh cranberries
3/4 cup	148g / 5.2oz	Sugar
2 cups	396g / 13oz	Eggs (large)
2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Honey
3/4 teaspoon	3.8ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper

Recipe Instructions

Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.

Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180 degrees, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.

This recipe yields about 2 1/2 cups.

Source:
Bon Appetit, December 2002

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