Recipe: Dried cranberry mustard
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.
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