One of our most popular items sold at Meuwly’s, simplified to make at home.
–Peter Keith
| 300 g | yellow mustard seeds |
| 100 g | white wine (any variety will do) |
| 200 g | cider vinegar |
| 125 g | white sugar |
| 25 g | sea salt |
| 150 g | cranberry juice |
| 30 g | hot mustard powder |
| 300 g | dried cranberries, roughly chopped |
Soak mustard seeds in wine and vinegar—cover tightly and let sit at room temperature for at least 24 hours, longer if possible. (We age ours for about a month.)
Place soaked seeds and liquid in a pot with sugar, salt, and cranberry juice. Bring to a simmer over medium heat. Once it is bubbling, reduce the heat to low and cook for about 20 minutes, stirring frequently.
Blend the mustard with a hand blender until seeds are crushed to your desired consistency. Gradually add the mustard powder, blending constantly (otherwise it will form lumps in your mustard.) Stir in cranberries and allow to cool fully before use. Store in the refrigerator. Makes about 1 litre.