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Whole Grain Cranberry Mustard

November 23, 2016

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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! 

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! #CranberryWeek

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.”

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! #CranberryWeek

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.

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! #CranberryWeek

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.

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! #CranberryWeek

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.

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! #CranberryWeek

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?

Signature

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! #CranberryWeek

Whole Grain Cranberry Mustard

Prep Time: 1 day
Cook Time: 5 minutes
Total Time: 1 day 5 minutes

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! #CranberryWeek

Ingredients

  • 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

Instructions

  1. 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.
  2. Strain the seeds, reserving the leftover vinegar, and place in a food processor.
  3. Process the seeds adding some of the vinegar to make sure the mixture is smooth.
  4. Add the cranberry sauce, a little a time, until you reach your desired consistency and flavor.
  5. Store in an airtight container in the refrigerator.
© Chris Campbell
Cuisine: American / Category: Sauce

My Recipe Magic

cranberryweekbanner

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:

  • 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

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! #CranberryWeek

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12 Comments
Filed Under: Gifts From the Kitchen, Oven Baked, SauceTagged: easy, fruit, gifts from the kitchen, Holidays, mustard, quick, sauce

Comments

  1. Lauren @ Sew You Think You Can Cook says

    November 28, 2016 at 5:49 pm

    I would love this mustard on ALL of my sandwiches!

    Reply
    • Christie Campbell says

      December 3, 2016 at 9:38 am

      Thank you! I agree. I put it on a sandwich just last week.

      Reply
  2. Wendy Klik says

    November 25, 2016 at 9:59 am

    I know the spice of the mustard seeds paired perfectly with the cranberries and the apple shrub is a perfect foil for these flavors. YUM

    Reply
    • Christie Campbell says

      November 25, 2016 at 6:29 pm

      Thank you! The shrub was nice and sweet, the mustard was spicy, and the cranberries brought the tang. It’s a delicious mustard! I hope you try it.

      Reply
  3. Caroline says

    November 23, 2016 at 9:47 pm

    What a great way to use some cranberry sauce – bet it’s tasty!

    Reply
    • Christie Campbell says

      November 25, 2016 at 6:20 pm

      That’s always my goal, use up the cranberry sauce that doesn’t get eaten. It is delicious. I may actually EAT this mustard!

      Reply
  4. Cindy Kerschner says

    November 23, 2016 at 7:16 pm

    I want to spread this on everything!!

    Reply
    • Christie Campbell says

      November 25, 2016 at 6:19 pm

      Thank you!! I plan on spreading it on everything. LOL

      Reply
  5. Ellen says

    November 23, 2016 at 9:38 am

    This mustard looks delicious! I can imagine a number of ways to use this in recipes.

    Reply
    • Christie Campbell says

      November 25, 2016 at 6:18 pm

      Thank you! It is. I can’t wait to use it with my turkey, dip pretzels in it, make a pan sauce with it. So many choices.

      Reply

Trackbacks

  1. Cranberry lemon curd tart (no bake, GF) #CranberryWeek - Caroline's Cooking says:
    November 23, 2016 at 9:52 am

    […] Cranberry Mustard from A Kitchen Hoor’s Adventures […]

    Reply
  2. Honey Roasted Cranberry Ricotta Crostini #CranberryWeek | Take Two Tapas says:
    November 23, 2016 at 7:52 am

    […] Cranberry Mustard from A Kitchen Hoor’s Adventures […]

    Reply

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I'm Christie and I'm A Kitchen Hoor! At least that's what my friends call me. I've been in the kitchen since I was tall enough to see over the counter. I hope you stay a while and find some new recipes.

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