A traditional cranberry relish recipe gets a unique flavor twist with the addition of both Dijon and whole grain Dijon mustard.
- 1 12-ounce package fresh or frozen cranberries
- 4½ tablespoons Dijon mustard
- 2½ tablespoons whole grain Dijon mustard
Combine cranberries and sugar in a heavy medium saucepan. Cook over medium heat until sugar dissolves. Continue cooking until cranberries begin to pop, stirring occasionally, about 5 minutes. Cool completely. Stir in both mustards.
Do Ahead: Relish can be made 1 week ahead. Cover and chill.
Nutritional ContentOne serving contains the following: (2 tablespoons) Calories (kcal) 66.7 %Calories from Fat (kcal) 0 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 17.0 Dietary Fiber (g) 0.7 Total Sugars (g) 16.3t Net Carbs (g) 16.3t Protein (g) t0Reviews Section
The Painted Apron
Bring cranberries, water and honey to a boil. Reduce heat and simmer 5-6 minutes until berries pop and soften. Add mustard and puree with an immersion blender, food processor or blender [watch out for expansion in blender, be careful]
Taste and add sugar if desired
Makes 2 cups. Keep refrigerated when not in use, for up to 1 month
I took this to my nephew’s for our family Thanksgiving along with a ham and it was a huge hit! Easy on the hostess too, all she did was provide a spoon
*I subscribe to the digital version of Food Network Magazine so I can read it on my iPad, iPhone, or my laptop
handy way to always have it with you to enjoy or reference, and you have access to all past issues without any clutter
Whole Grain Cranberry Mustard
And so #CranberryWeek continues! Have you been following all the delicious recipes these amazing bloggers have put together for this event? You really should! Those pork recipes yesterday looked amazing! And the cornbread both sweet and savory version are truly going on the menu.
I’ve been seeing these commercials for a popular sandwich restaurant. They have a turkey sub that has cranberry mustard on there. It looks delicious! Every time I see it I think to myself, “Mustard isn’t hard to make. I wonder if I can make some.”
And that’s precisely what I did! I took leftover cranberry sauce (or relish) and added it to some yellow and brown mustard seeds for a delicious homemade, whole grain, mustard. Not only is it delicious, but its super simple to make. I kid you not!
Now, I’ve made mustard before. Granted I haven’t opened that jar in a while, but I’ve made mustard before. It’s not very difficult. You simply marinate some seeds in some vinegar and process. Voila! You’ve made mustard.
The other mustard I made I haven’t really shared, yet. I’m not sure why not. I just haven’t. It was one of my stranger ideas that I had. I call it margarita mustard. I marinated these seeds in some tequila.
No, you don’t always have to use vinegar. You can marinate them in other liquids, too. I was thinking maybe bourbon at some point? But then the hubs would fuss because we have all these jars of mustard and we don’t eat them often. He’s a Dijon person.
However, I had this large jar of apple shrub in the refrigerator and thought that would make the perfect base for this cranberry mustard. I know, it’s an apple shrub, but the flavors and spices in there really compliment the cranberry sauce (or relish).
See how delicious this mustard looks? All that cranberry color, those mustard seeds simply packed with delicious flavors. This is the perfect mustard for your leftover turkey sandwiches. Heck, I even BOUGHT turkey lunch meat just so I could put this mustard on a turkey sandwich. I’m not kidding.
Just a word of caution. When you first taste the mustard it might seem a little spicy or pungent to you. I thought the same thing. However, after allowing it to rest in the refrigerator at least 24 hours before using, the flavor of the seeds mellowed out and blended in with the sweet of the cranberries. Trust me on this one. It turned into a deliciously sweet mustard with a nice little whole grain kick to it.
Have you ever made your own mustard? Are you like my hubs and a Dijon or yellow only person?
How to make Cranberry Salad Dressing
The dressing recipe is completely flexible. You can make it with whatever cranberry sauce, mustard, oil, and vinegar you have. It's a simple vinaigrette---just whisk all the ingredients together and adjust your seasonings to taste. If your cranberry sauce is on the tart side, you can add a touch of honey to balance the tanginess of the cranberries and mustard.
Try topping your salad with fresh orange sections and toasted almond slices for crunch. Or make a salad with baby spinach, roasted vegetables, and some vegan cheese made from almonds or cashews.
You can even use it as a dip for mini turkey or pork meatballs as a festive appetizer. This cranberry salad dressing will add a kick of holiday flavor and color wherever you use it. And it's paleo, gluten-free, dairy-free, and refined sgar-free.
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A delicious relish to serve with the Thanksgiving leftovers or to bookmark for Christmas from Diana Henry's Salt, Sugar, Smoke. It keeps for up to 2 weeks in the fridge.
"This is inspired by a mustard served at New York&rsquos Home restaurant, a fabulously comforting place. I have made it slightly sweeter. It&rsquos perfect at Christmas when you&rsquore making all those turkey and ham sarnies and want cranberries with a kick."
100g (3½oz) dried cranberries
150ml (5fl oz) apple or orange juice
200g (7oz) fresh cranberries
1 small red onion, finely chopped
freshly ground black pepper
1 Put the dried cranberries in a pan and add enough apple or orange juice to cover. Bring to a boil then remove from the heat and leave to plump up for 30 minutes.
2 Put 200ml (7fl oz) of water and the fresh cranberries in a saucepan and bring to a boil. Reduce the heat and simmer until the cranberries have popped (about five minutes), then add the sugar and honey and stir until dissolved.
3 Heat the olive oil in a small frying pan and sauté the onion until soft and golden. Add the vinegar and mustard and cook gently for another five minutes. Mix this with both types of cranberries and any remaining soaking liquid from the dried cranberries, and season to taste.
4 Whizz in a food processor using the pulse button (if you want it really smooth you can then press the mixture through a nylon sieve, but I leave it chunky). Pot in a sterilized jar, cover with a waxed paper disc, then seal with a vinegar-proof lid. Cool, and keep in the refrigerator for up to two weeks.
This is obviously a good thing to have around at Christmas, and it&rsquos good with cold ham too. Russians eat cranberries with red meat, so don&rsquot rule it out with cold rare roast beef. Its USP is that it is both hot and sweet.
Wine tip: You're obviously not going to match your wine specifically to a relish but its sweet-sharp character will affect any pairing you're contemplating. I'd suggest a good quality Beaujolais or other bright, fruity red. A medium dry cider would be good too.
Salt, Sugar, Smoke by Diana Henry is published by Mitchell Beazley at £20. I'm also a big fan of her new book Simple.
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Hot Pepper Mustard Recipe
*makes approximately 7 pints
40 medium-large banana peppers
4 hot peppers (optional for additional heat)
A quart of prepared yellow mustard
1 quart of apple cider vinegar
1 1/4 cup all-purpose flour
1. Seed and chop peppers into fine pieces. *We use the Hamilton Beach Food Processor to complete this task in a fraction of the time.
2. Place peppers in a large stockpot. Add the remaining ingredients and stir.
3. Bring mixture to a boil, stirring constantly. Boil for 5 minutes. Continue to stir to prevent the mixture from sticking to the bottom of the pan.
4. Place in warm, sterilized pint jars, leaving 1/4 inch head space. Wipe rim and add warm lid and finger tighten the ring. Place in hot water bath and process for 10 minutes (adjust for altitude).
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- 1 navel orange
- 12 ounces (3 cups) fresh or frozen cranberries
- 1/2 fresh pineapple, peeled and cut into 1/4-inch dice (about 3 cups)
- 2 tablespoons honey
- 1 tablespoon packed light-brown sugar
- 1/2 teaspoon coarse salt
- Freshly ground pepper, to taste
Grate 2 teaspoons zest from orange. Remove remaining peel and pith from orange, and discard. Holding orange over a bowl, cut between membranes, allowing segments and juice to fall into bowl. Squeeze juice from membranes into bowl, and discard membranes. Slice segments crosswise. Add zest.
Pulse half the cranberries in a food processor until finely chopped. Add remaining cranberries, and pulse just until the second addition is coarsely chopped. Add to orange segments and zest, along with pineapple, honey, sugar, salt, and pepper, and gently combine. Cover, and refrigerate overnight (or up to 3 days). Serve chilled or at room temperature.
8 Crazy Cranberry Sauce Recipes
There is nothing quite like the sweet and tart taste of fresh cranberry sauce. It is alassic (and colorful) complement to turkey and other seasonal dishes and easier to prepare than you might think.
Of course, for some people, like Hubby I still have to serve the jellied cranberry sauce out of the can – just like his mommy did. (Is it “sauce,” if you clearly see the can lines embedded in it?) But all you foodies out there will appreciate these recipes.
I know some people may find it easy when their significant other wants store-bought dinner rolls and jarred cranberry sauce. Me, I find it stifling. My kitchen creativity can’t take such an onslaught. I say, can’t we both just enjoy a little Cranberry Mustard Sauce or Cranberry Jalapeno Relish one day a year!? Is it asking too much?
Make your own cranberry sauce this year with these creative recipes and leave the can behind!
Ways to Use Leftover Cranberry Sauce
Dehydrated Cranberry Sauce
Yes, you can do this. There are two ways you can accomplish this to make extremely tasty, sweet, tart fruit leather treats for your kids (or more to the point, for you!)
Slice your jellied cranberry sauce into thin layers, or cut into fun shapes, dry at 140F / 57c until firm, leathery and dry. Think of these as being like cranberry gummies.
Cranberry Fruit Leather
Mix your sauce with about 30% applesauce, use an immersion blender or a blender to get a smooth consistency, spread into layers on your fruit leather sheets and dry at 140F / 57C until done.
Pancake Topping - simmer a little of that cranberry sauce with some added orange juice and make a perfect pancake or waffle topping!
Bacon Egg and Cheese Cranberry Sauce breakfast sandwich - hands-up if you've ever put strawberry on your homemade breakfast muffins before? This is a perfect way of making it suited for the season! Add a little fresh spinach to remove any guilt from this sandwich!
Cranberry Mayo - sure, turkey sandwiches are all the rage for the week after Thanksgiving, but this sauce is good for
Rosemary Cranberry sauce glaze - instead of using cranberry juice, use some sauce with a little extra water and simmer to create a glaze - drizzle over your favorite veggies or meat.
Slowcooker Cranberry Chicken This slow cooker meal is from the Croctober Extravaganza, but with leftover turkey and your cranberry sauce!
Cranberry Pulled Pork - add a cup of cranberry sauce to your favorite pulled pork recipe and serve it up on tasty buns or on top of a baked potato or sweet potato.
Cranberry Ginger Chicken (remember, replace the cranberry/juice combination with your own cranberry sauce and continue with the recipe)
Cranberry Duck Breast - if you are like me don't like the taste of warm whole cranberries, you can admit those and the honey and replace with your cranberry sauce.
Sweet Potato with Cranberry topping - what's better than a baked sweet potato for a quick lunch or snack? Top it with a little leftover cranberry sauce and orange zest for a treat!
Sweet potato toast with cranberry - maybe this is an appetizer instead, but sweet potato toast with a little cream cheese and cranberry spread is a PERFECT way to give yourself the goodness of both of this season's favorite flavors!
Of course, the most basic use of any good cranberry sauce is that post-Thanksgiving Day Turkey sandwich with cranberry sauce, stuffing, and turkey meat! But try it as a panini-style sandwich if you have an indoor grill - or even on the outdoor grill!
Here are some other tasy ideas!
Brie & Cranberry Grilled Cheese sandwiches - this is fabulous with goat cheese as well!
Simple Mustard Recipe With Variations
At its most basic, the condiment we call mustard, also called "prepared mustard," is just the seeds of the mustard plant plus water. Adding vinegar or another acid preserves the spiciness. Without it, the mustard becomes bland with time.
In this basic recipe, a little salt has been added for flavor. A mix of powdered and whole mustard seeds is included for texture.
When mustard seeds are broken (lightly crushed or ground to a fine powder) and exposed to liquid, a reaction takes place that results in the spicy, hot taste of the condiment.
In this mustard recipe and its variations, keep in mind that black mustard seeds are the hottest variety, and that starting out with cold liquid results in a hotter taste than if you use a warm liquid. So, if you like your mustard hot, use black mustard seeds and cold liquid. For a milder flavor, stick to yellow (sometimes called white) mustard seeds and use warm liquid.
Use as a condiment for your sandwiches, in your glaze for making salmon, or in your glaze for ham and enjoy!