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CRANBERRY MUSTARD
1 cup dry mustard
2 tablespoons yellow mustard seeds
1 cup raspberry vinegar
1 cup fresh cranberries
3/4 cup sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon ground black pepper
Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar, cover and let stand overnight at room temperature.
Blend cranberries in processor until finely chopped. Whisk sugar and eggs in metal bowl to blend, whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick (thermometer reads 180°F), scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool to room temperature, cover and chill at least 1 day. (Can be made 3 days ahead and kept refrigerated.) Bring mustard to room temperature before serving.
Makes about 2 1/2 cups.
Gala´s Note: Do not hesitate to use any seasonal berries! |
