Dried Cranberry Mustard

Dried Cranberry Mustard

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A nice spread or topping for sandwiches and meat.


★★★★★ 1 vote

Makes 1 pint


  • 1 1/2 oz
    dry mustard
  • 3 large
  • 4 oz
    (fl oz) cranberry juice
  • 1 1/2 oz
    (fl oz) white vinegar
  • 1/4 tsp
  • 1 Tbsp
    worcestershire sauce
  • 3 Tbsp
    brown sugar, firmly packed
  • 1 1/2 oz
    dried cranberries, chopped

How to Make Dried Cranberry Mustard


  1. In a medium stainless steel bowl, combine the mustard, eggs, cranberry juice, vinegar, salt, Worcestershire sauce and sugar.
  2. Cook over a boiling water bath, stirring constantly until thick and smooth. Add the cranberries and mix well.
  3. Hold, covered in the refrigerator for 48 hours before using. Store, covered under refrigeration for up to 2 weeks.

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About Dried Cranberry Mustard

Course/Dish: Spreads
Other Tag: Quick & Easy

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