This Whole Grain Cranberry Mustard is simple to make, uses up leftover cranberry sauce, and tastes amazing on your leftover turkey sandwiches. Or any sandwich for that matter!
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?
- 1/2 cup yellow mustard seed
- 1/4 cup brown mustard seed
- 1 1/4 cup apple shrub (or apple cider vinegar)
- 1/3 to 1/2 cup cranberry sauce
- Place the mustard seeds and shrub (or vinegar) in a jar. Shake the jar to blend the vinegar with the seeds. Allow to sit for 24 hours in a dark place.
- Strain the seeds, reserving the leftover vinegar, and place in a food processor.
- Process the seeds adding some of the vinegar to make sure the mixture is smooth.
- Add the cranberry sauce, a little a time, until you reach your desired consistency and flavor.
- Store in an airtight container in the refrigerator.
Welcome to #CranberryWeek, hosted by Caroline’s Cooking and A Kitchen Hoor’s Adventures. We’ll be sharing cranberry-inspired creations all week long in celebration of national cranberry day. Search #CranberryWeek to keep up to date and follow the #CranberryWeek Pinterest board for more cranberry inspiration. But first, see all the other cranberry recipes being shared today:
- Braised Short Ribs with Hoisin-Cranberry Sauce and Asian Coleslaw from Culinary Adventures with Camilla
- Cranberry & Cornbread Stuffed Pork Chops from Books n’ Cooks
- Cranberry Borscht from Palatable Pastime
- Cranberry Glazed Pork Loin from Sew You Think You Can Cook
- Cranberry Lemon Curd Tart (No Bake, GF) from Caroline’s Cooking
- Cranberry London Broil from Cindy’s Recipes and Writings
- Cranberry Mustard from A Kitchen Hoor’s Adventures
- Cranberry Vanilla Bean Donuts from Hostess At Heart
- Grilled Brie with Cranberries from Full Belly Sisters
- Honey Roasted Orange Ricotta Crostini from Take Two Tapas
- Orange Cranberry Turnovers by The Bitter Side of Sweet
- Panko Crusted Chicken with Maple Cranberry Sauce from Family Around The Table
- Sweet Heat Cranberry Spread from Cooking With Carlee