Name: Cranberry and Apple Mustard
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Ingredients: 350 g cranberries ((3 cups / 12 oz / standard North American bag)); 150 ml cider vinegar (, 5% or higher (2/3 cup / 5 oz)); 2 apples ((washed, peeled, cored and coarsely chopped. 350 g / 12 oz before prep, 200 g / 7 oz after.)); 125 g sugar ((white. 1/2 cup / 4 oz) OR 1/2 teaspoon liquid stevia); 75 ml honey ((liquid. 1/3 cup / 3 oz)); 6 tablespoons mustard powder (( 40 g / 1.5 oz in weight)); 2 tablespoons garlic ((minced)); 2 teaspoons salt ((OR non-bitter, non-clouding salt sub)); 1 1/2 teaspoons turmeric

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Cranberry and Apple Mustard is a delicious, semi-sweet smooth mustard. It goes nicely on a wide variety of things; surprisingly nice even on things such as hamburgers. It’s also very good with cheeses.

This recipe is from Bernardin.

The recipe

Jar size choices: Either 125 ml (½ cup / 4 oz) or ¼ litre (½ US pint / 250 ml / 8 oz)

Processing method: Water bath or steam canning

Yield: 4 x ¼ litre (250 ml / 8 oz) jars

Headspace: 2 cm (½ inch)

Processing time: Either size jar 15 minutes

4.63 from 8 votes

Cranberry and Apple Mustard

Yield: 4 x 250 ml (8 oz) jars

Course Condiments

Cuisine American

Keyword Apples

Prep Time 30 minutes

Cook Time 15 minutes

Total Time 45 minutes

Yield 4 250 ml (8 oz) jars

Calories 14 kcal

Ingredients

350 g cranberries (3 cups / 12 oz / standard North American bag)
150 ml cider vinegar , 5% or higher (⅔ cup / 5 oz)
2 apples (washed, peeled, cored and coarsely chopped. 350 g / 12 oz before prep, 200 g / 7 oz after.)
125 g sugar (white. ½ cup / 4 oz) OR ½ teaspoon liquid stevia
75 ml honey (liquid. ⅓ cup / 3 oz)
6 tablespoons mustard powder ( 40 g / 1.5 oz in weight)
2 tablespoons garlic (minced)
2 teaspoons salt (OR non-bitter, non-clouding salt sub)
1 ½ teaspoons turmeric

Metric - US Customary

Instructions

Wash and sort cranberries. Put in a large stainless pot along with the vinegar.
Cover the pot, bring to a boil, then let boil gently for 5 minutes.
Meanwhile, assemble all your other ingredients from the apple down to and including the turmeric.
When the 5 minutes is up, add the remaining ingredients to the pot, cover, bring back to a boil, then lower to a good simmer for 5 more minutes.
Taste, adjust taste with a bit more sweetener if desired.
Ladle into 125 ml (4 oz) or ¼ litre (½ US pint / 8 oz) jars.
Leave 2 cm (½ inch) headspace.
Debubble, adjust headspace if needed.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 15 minutes; increase time as needed for your altitude.

Reference information

How to water bath process.

How to steam can.

When water-bath canning or steam canning, you must adjust the processing time for your altitude.

For stevia, non-bitter Better Stevia liquid stevia was the stevia used.

More information about Sugar and Salt-Free Canning in general.

For the salt sub, we used Herbamare which is non-bitter and non-clouding.

Australia and New Zealand vinegar strength special notes.

Recipe Source

Cranberry Mustard. Bernardin. Accessed June 2016.

Safety Check

This mustard has a pH of 3.24. Well below the upper safety cut-off of 4.6 pH.

This mustard has a pH of 3.24 opened 1 month after canning. Well below the upper safety cut-off of 4.6 pH. pH measured 6 months later was 3.19.

Nutrition information

Regular version

Per 1 tablespoon:

21 calories, 74 mg sodium

Sugar and salt-free version

Per 1 tablespoon:

14 calories, 0 mg sodium
Weight Watchers PointsPlus®: 1 tablespoon: 0 points; 2 tablespoons: 1 point

* Nutrition info provided by https://caloriecount.about.com

* PointsPlus™ calculated by healthycanning.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the PointsPlus® registered trademark.

* Better Stevia ® is a registered trademark of the NOW Foods Company.