Mustards

Cranberry mustard. (Mel Melcon / Los Angeles Times / November 3, 2011)



Total time: 15 minutes, plus overnight soaking time for the mustard

Servings: This makes about 1½ cups mustard

Note: Unsweetened cranberry juice can generally be found at Trader Joe's as well as select health food and gourmet stores.

Scant 1/4 cup (1¼ ounces) brown mustard seeds

About 1 cup plus 2 tablespoons (3¾ ounces) mustard powder

1/2 cup water

3/4 cup unsweetened cranberry juice

1 1/2 teaspoons kosher salt

1/2 cup sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1/2 cup chopped dried cranberries

1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the water and cranberry juice. Set aside, covered (but not sealed airtight), for 24 hours.

2. Place the mixture in a food processor along with the salt and sugar and process for 1 to 2 minutes until the seeds are coarsely ground. Stir in the dried cranberries. This makes about 1½ cups mustard.

3. The mustard may be very pungent at first. Cover and refrigerate for at least a day or two before using.

Each tablespoon: 60 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 7 grams sugar; 71 mg sodium.