Cranberry Mustard (Water-Bath Canning Recipe)
Based on a tested recipe from Ball (with safe modifications to the spice mixture), this cranberry mustard will be a favorite at your holiday table or for homemade gifts!
Equipment
- water bath canner or large stockpot with rack
- clean mason jars and new lids
- immersion blender, food processor, or blender
- large heavy-bottomed jam or sauce pot
- canning funnel optional but helpful for filling the jars)
- jar lifters or tongs or jar rack with handles
Ingredients
- 1 cup red wine vinegar 5% acidity (or higher)
- ⅔ cup yellow mustard seeds
- 2 ¾ cups fresh cranberries (can use frozen whole cranberries, about one 12 oz bag)
- 1 cup water
- ¾ cup sugar
- ¼ cup ground dry mustard
- 1 tbsp Worcestershire sauce
- 2 ½ tsp allspice
- 2 tsp ground coriander
- 1 tsp ground ginger
- 1 tbsp kosher salt
Instructions
Cranberry Mustard Preparation:
- In a medium saucepan (large enough to eventually hold all ingredients), bring the vinegar up to a boil. Immediately turn off the heat and add the yellow mustard seeds. Cover and leave at room temperature until seeds have absorbed the liquid (at least an hour).
- Using an immersion blender, food processor, or blender, blend the soaked mustard seed and vinegar mixture along with the Worcestershire sauce and water until the mustard seeds are mostly broken up (mixture does not need to be perfectly smooth, and can be left more grainy if you prefer that texture). Add the cranberries and continue to blend or pulse the food processor until they are broken up or completely smooth (your preference).
- Bring the mixture up to a boil (in the same pot if you used an immersion blender, or return it to the pot if you used a food processor or blender). Stir continuously until it boils. Lower the heat, continue to stir frequently, and let simmer for about five minutes.
- Whisk in the sugar, dry mustard powder, and the spices. Continue to stir frequently over medium-low heat until it is reduced by a third and has a nice consistency. This will take anywhere from fifteen to thirty minutes, depending on the width of your pan and the strength of your stove's burners.
Canning Instructions
- While the mustard is cooking, fill your canner or stockpot with enough water to cover jars by at least an inch, fit with your trivet or jar rack insert and bring water up to a boil. I add a splash (just a few tablespoons) of white distilled vinegar to the pot to keep hard-water deposits off the jars).
- Wash and rinse your canning jars and lids with hot, soapy water. Keep hot until ready to use (I like to simmer my jars in in the canner after they're washed. You don't need to sterilize them before processing, but it can't hurt!). Do not simmer your lids (if you are using reusable gasketed lids like Tattlers or Weck jars, follow manufacturer instructions, otherwise, keep lids in clean hot water but do not boil).
- Remove the canning jars from the hot water and place on a towel (I like to put the towel on a half-sheet pan for easy clean-up). Using a canning funnel (if possible) fill the jars with the hot mustard mixture, leaving ¼" headspace. Work quickly and keep mixture hot while filling jars.
- Using a thin non-metallic spatula, thin wooden spoon, or jar tool, remove air bubbles from the jars and adjust headspace as needed.
- Wipe jar rims. I use a paper towel or clean lint-free towel dipped in hot water, followed with a clean towel dampened with distilled vinegar. Clean jar rims mean safe seals! Place your prepared lids on the jars and secure with rings (check rings for dents and discard any damaged rings).
- Using jar tongs or a wire canning jar rack, transfer the hot jars into the boiling water canner (or stockpot) and make sure there is at least an inch of water over the jars (top up from a hot kettle of water if needed).
- Process quarter-pint jars in your boiling water bath for 10 minutes (0-1000 ft of elevation), 15 minutes (1001-6000 ft) or 20 minutes (above 6000 ft). Make sure the water is boiling hard the whole time- do not start the timer until the pot is boiling.
- When the time is up, turn off the burner under the pot, and carefully remove the jars with jar tongs (or remove the jar rack, if you used one). Place them on a towel-covered or wooden surface and leave undisturbed until completely cool (if it's cold or drafty, you may want to cover the jars with a towel so they cool evenly). Do not tighten the bands (unless you are using reusable lids- follow manufacturer instructions if so).
- After jars have cooled completely (12-24 hours) remove the bands and check for seals. Refrigerate any jars that did not seal and use promptly. Gently wash jars or wipe with a damp cloth, label, and store in a cool, dark pantry. For best quality, enjoy home-canned goods within 12-18 months.
Tried this recipe?Let us know how it was!
