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Prep Time: 720 Minutes Cook Time: 45 Minutes |
Ready In: 765 Minutes Servings: 6 |
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Lovely with pork, chicken, relish, meat and cheese platters. Prep time includes first resting time. Ingredients:
1 cup mustard powder (regular not colmans or keens unless you want it really hot) |
2 tablespoons mustard seeds |
1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar) |
3/4 teaspoon salt |
1 cup fresh cranberries |
3/4 cup white sugar |
2 eggs |
2 tablespoons fresh lemon juice |
3 tablespoons mild honey |
3/4 teaspoon fresh ground black pepper |
Directions:
1. In a small bowl whisk together the mustard powder, mustard seeds, vinegar and salt.
2. Mix well.
3. Cover and let stand 12 hours at room temp.
4. In a food processor whirl cranberries until finely chopped but you still want bits.
5. In the top of a double boiler whisk together the sugar and eggs.
6. Whisk in the remaining ingredients including the mustard mixture.
7. Place the bowl on top of a simmering pot of water.
8. Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
9. When done remove and let stand for 1 hour, stir a few times.
10. Cover and chill at least 24 hours, up to 48 hours before using to let flavors meld together.
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