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Cranberry and Apple Mustard
Yield: 4 x 250 ml (8 oz) jars
Course
Condiments
Cuisine
American
Keyword
Apples
Prep Time
30
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
45
minutes
minutes
Servings
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.
Nutrition
Serving:
1
g
|
Calories:
14
kcal
|
Carbohydrates:
2.7
g
|
Protein:
0.2
g
|
Fat:
0.2
g
|
Fiber:
0.4
g
|
Sugar:
1.9
g