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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 26 |
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Whether you relish Margaret McCarthy's mustard with poultry, beef or pork, its zesty taste will become your favorite flavor enhancer. âA little bit packs a punch,â she says from Hiles, Wisconsin. Ingredients:
2 cups chopped fresh or frozen cranberries |
1-1/2 cups sugar |
1 cup ground mustard |
1 cup cider vinegar |
1/4 cup packed brown sugar |
2 tablespoons unsweetened apple juice |
3 eggs |
Directions:
1. In a large saucepan, whisk all ingredients. Cook and stir over low heat until mixture is thickened and reaches 160°. Pour into small jars. Cool slightly. Cover and refrigerate for up to 3 weeks. Yield: 3-1/3 cups.
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