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    Spicy Highbush Cranberry Mustard: Ingredients

    Uploaded by

    AriHSP
    This document provides a recipe for making Spicy Highbush Cranberry Mustard. The recipe yields 7 quarter-pint jars of mustard made from brown and white mustard seeds, red wine vinegar, white wine vinegar, highbush cranberries, water, jalapenos, sugar, mustard powder, and turmeric. The instructions describe bringing the vinegars and mustard seeds to a simmer, simmering the cranberries, blending ingredients, canning the finished mustard in sterilized jars for 15 minutes.

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    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd

    Spicy Highbush Cranberry Mustard: Ingredients

    Uploaded by

    AriHSP
    60 views1 page
    This document provides a recipe for making Spicy Highbush Cranberry Mustard. The recipe yields 7 quarter-pint jars of mustard made from brown and white mustard seeds, red wine vinegar, white wine vinegar, highbush cranberries, water, jalapenos, sugar, mustard powder, and turmeric. The instructions describe bringing the vinegars and mustard seeds to a simmer, simmering the cranberries, blending ingredients, canning the finished mustard in sterilized jars for 15 minutes.

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    spicy-highbush-cranberry-mustard

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    This document provides a recipe for making Spicy Highbush Cranberry Mustard. The recipe yields 7 quarter-pint jars of mustard made from brown and white mustard seeds, red wine vinegar, white wine vinegar, highbush cranberries, water, jalapenos, sugar, mustard powder, and turmeric. The instructions describe bringing the vinegars and mustard seeds to a simmer, simmering the cranberries, blending ingredients, canning the finished mustard in sterilized jars for 15 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    60 views1 page

    Spicy Highbush Cranberry Mustard: Ingredients

    Uploaded by

    AriHSP
    This document provides a recipe for making Spicy Highbush Cranberry Mustard. The recipe yields 7 quarter-pint jars of mustard made from brown and white mustard seeds, red wine vinegar, white wine vinegar, highbush cranberries, water, jalapenos, sugar, mustard powder, and turmeric. The instructions describe bringing the vinegars and mustard seeds to a simmer, simmering the cranberries, blending ingredients, canning the finished mustard in sterilized jars for 15 minutes.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Download as pdf or txt
    of 1

    5/6/2020 https://sites.google.com/site/simplelivingalaskablog/spicy-highbush-cranberry-mustard?

    tmpl=%2Fsystem%2Fapp%2Ftemplates%2Fp…

    Spicy Highbush Cranberry Mustard

    Ingredients

    2/3 cup brown mustard seeds


    1/2 cup white wine vinegar
    1/2 cup red wine vinegar
    4 cups highbush cranberries
    1/2 cup water
    3 jalapenos
    1/2 cup sugar
    1/4 cup mustard powder
    1 tablespoon turmeric

    Recipe yields 7 quarter-pint jars.

    Instructions

    1. Bring both white wine vinegar and red wine vinegar to a simmer in a small sauce pan.
    2. Remove sauce pan from heat, add mustard seeds and cover for an hour.
    3. Heat highbush cranberries and water to a simmer in a medium sauce pan for 15 minutes,
    mash occasionally to release the berry juice. Form pie dough into a ball, cover with saran
    wrap and place in refrigerator overnight.
    4. Strain highbush cranberries though a colander, you will have approximately 2 cups juice.
    5. Add seeds and liquid to a blender or food processor and blend until slightly coarse.
    6. Add highbush cranberry juice and jalapenos, blend until preferred coarseness.
    7. Return blender contents to a medium sauce pan and heat on low.
    8. Prepare water bath canner, clean 7 - 4 ounce mason jars with hot soapy water and set
    aside or process for 10 minutes in boiling water.
    9. Place 7 new canning lids in a small sauce pan with water and bring to a simmer.
    10. Add sugar, mustard powder, turmeric, stir into mustard blend and return to a simmer.
    11. Using a canning funnel, distribute mustard into clean mason jars, leave 1/4 inch headspace.
    12. Wipe rims with vinegar on a clean cloth and top jars with new hot canning lids, screw bands
    on fingertip tight.
    13. Process jars for 15 minutes in a water bath. Check seals after 12 hours and refrigerate any
    jars with failed seals.

    Recipe by Simple Living Alaska at https://www.simplelivingalaska.com/simplelivingalaskablog/spicy-highbush-


    cranberry-mustard

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