I was inspired by a recipe in the Ball Complete Book of Home Preserving for cranberry mustard that said it was particularly delicious with ham, and it adds color and interest to meat and fish entrees. I had some cranberries kicking around in fridge from the Thanksgiving holiday. Dried cranberries could be used - just rehydrate a cup or so of dried berries in boiling water instead of using fresh.
Sunday, December 05, 2010
Can Jam December - Cranberry Mustard
What a great canning year it has been for me! I've canned some really great stuff this year, thanks to Tigress and her Can Jam. I've also had the opportunity to teach lots of people how to can things at Ann Arbor Rec and Ed or demonstrating at the Ann Arbor Farmer's Market. For the last month of the Can Jam, we were requested to can something with dried fruit, and I have to admit, I took some liberties. First, I decided to make a mustard. I figured isn't mustard seed the fruit of the mustard plant? I was hell bent on making a mustard because I am teaching a condiment class this winter and needed to try a few more recipes. Plus, I am making ham for Christmas and I wanted to have something interesting to serve with it, and mustard is where I wanted to go. So mustard it is!