Cranberry Mustard
Lovely with pork, chicken, relish, meat and cheese platters. Prep time includes first resting time.
Steps
In a small bowl whisk together the mustard powder , mustard seeds , vinegar and salt.
Mix well.
Cover and let stand 12 hours at room temp.
In a food processor whirl cranberries until finely chopped but you still want bits.
In the top of a double boiler whisk together the sugar and eggs.
Whisk in the remaining ingredients including the mustard mixture.
Place the bowl on top of a simmering pot of water.
Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
When done remove and let stand for 1 hour , stir a few times.
Cover and chill at least 24 hours , up to 48 hours before using to let flavors meld together.
Ingredients
mustard powder, mustard seeds, vinegar, salt, fresh cranberries, white sugar, eggs, fresh lemon juice, honey, fresh ground black pepper