Spicy Cranberry Mustard – Tangy, Sweet, and Perfectly Hot
This sweet, spicy, and tangy spicy cranberry mustard is a seasonal condiment that comes together in just 20 minutes. Made with four simple ingredients, it’s bold in flavor, beautiful in color, and incredibly versatile for holiday meals, gifts, and beyond.
Love flavorful condiments? Try Garlic Butter Medallions, Teriyaki Marinade, or Pico De Gallo next.
Introduction
Fresh cranberries are a short-season treat, and this spicy cranberry mustard is one of the best ways to enjoy them. It’s quick to prepare, full of flavor, and makes an unforgettable addition to holiday spreads.
Whether you’re dressing up a sandwich or crafting a thoughtful handmade gift, this mustard delivers on every level. Once you taste it, you’ll be hooked.
Why This Recipe Works
- It uses just four ingredients so it’s easy to shop for and budget-friendly.
- It comes together in under 20 minutes making it perfect for quick holiday prep.
- It blends bold flavors beautifully combining tart cranberries, sweet honey, spicy jalapeno, and tangy mustard.
- It’s naturally gluten-free and versatile with endless serving options.
- It stores well in the fridge and gets better with time.
Ingredients For Spicy Cranberry Mustard
You only need four fresh ingredients to create this standout condiment.
- Cranberries: Use fresh cranberries for best results. Canned cranberry sauce will not offer the same flavor.
- Dijon Mustard: Adds tang and depth. Avoid yellow or flavored mustards for a more balanced result.
- Honey: Local honey is ideal, but any real honey will work. Avoid processed commercial blends if possible.
- Jalapeno: Use fresh jalapeno for heat. Jarred versions add brine and alter the flavor.
See recipe card below for full information on ingredients and quantities.
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Variations or Substitutions
- Use other berries like strawberries, blueberries, or blackberries for a twist.
- Try a different sweetener such as maple syrup, sucanat, or brown sugar.
- Swap the jalapeno with crushed red pepper, paprika, or a milder chili if preferred.
- Experiment with mustard types like whole-grain or chardonnay mustard for different flavor notes.
- Leave out the spice entirely if you want a sweet and tangy version without heat.
How To Make Spicy Cranberry Mustard
This recipe is quick and easy but does require some stovetop attention.
- Simmer ingredients:
Place cranberries, honey, and jalapeno in a small saucepan over low heat.
- Cook until softened:
Stir frequently and allow the cranberries to pop, releasing their juices.
- Adjust consistency:
If the mixture thickens too quickly before the jalapenos soften, add a small amount of water to slow cooking.
- Finish cooking:
Once the jalapenos are tender, remove the pot from heat.
- Stir in mustard:
Mix in the Dijon mustard until fully combined.
- Cool before serving
Allow the mustard to cool completely before storing or using.
Recipe FAQs
Yes, but thaw them first and drain excess liquid before cooking.
It has a moderate kick. Reduce the jalapeno or use a milder pepper if needed.
Store in an airtight container in the fridge for up to two weeks.
Yes. After cooling, use a blender or food processor for a smoother mustard.
This recipe is not tested for canning. Stick to refrigeration for safety.
Serve
Spicy cranberry mustard shines on holiday charcuterie boards, leftover turkey sandwiches, and grilled meats. It pairs beautifully with turkey, ham, pork, or even sharp cheeses.
Try it with hot pretzels, sausages, or grilled cheese sandwiches. It also blends well with BBQ sauce as a marinade or olive oil as a unique salad dressing.
Expert Tips
- Adjust the spice level by adding more or less jalapeno, or substituting a milder pepper.
- Blend for a smoother texture if desired after cooling completely.
- Try a different sweetener like maple syrup or use whole-grain mustard for a rustic feel.
- Storage tip: Keep in an airtight container in the refrigerator for up to two weeks.
- Perfect pairings: Serve with turkey, ham, or sharp cheeses for a delicious flavor contrast.
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Spicy Cranberry Mustard
Equipment
- Small saucepan
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups
- Mixing bowl
Ingredients
- 1 cup fresh cranberries
- 1/4 cup honey
- 1 jalapeno seeded & chopped fine
- 1/2 cup Dijon mustard
- water as necessary
Instructions
- Simmer ingredients: Place cranberries, honey, and jalapeno in a small saucepan over low heat.
- Cook until softened: Stir frequently and allow the cranberries to pop, releasing their juices.
- Adjust consistency: If the mixture thickens too quickly before the jalapenos soften, add a small amount of water to slow down cooking.
- Finish cooking: Once the jalapenos are tender, remove the pot from heat.
- Stir in mustard: Mix in the Dijon mustard until well combined.
- Cool before serving: Allow the mustard to cool completely before storing or using.
Video
Notes
- Adjust the spice level by adding more or less jalapeno, or swap it for a milder pepper if you prefer less heat.
- For a smoother texture, blend the mixture after cooling to create a more smoother texture.
- Experiment with flavors by substituting honey with maple syrup or using whole-grain mustard for a more rustic feel.
- Storage tip: Keep in an airtight container in the refrigerator for up to two weeks.
- Perfect pairings: Serve alongside turkey, ham, or sharp cheeses for a delicious contrast of flavors.
This spicy cranberry mustard is the perfect balance of sweet, tangy, and bold flavors with just the right kick of heat. It’s a delicious addition to sandwiches, charcuterie boards, or as a dipping sauce. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!
How long will it last in the fridge? Can it be canned in a water bath?
Looking forward to making some. Oh, can frozen cranberries be used? I have some left over from the holidays.
Hi Nancy ~ This should last in the refrigerator for at least a week, possible two. The freshness of the cranberries will play a part in the life of the dish. You can use frozen cranberries to make it for sure. I would let them thaw completely and allow them to drain well. Otherwise, the water that is produced by the freezing process will make the mustard too loose. As far as canning this recipe goes, I really can’t answer that question. I have no idea how to determine whether or not a recipe meets the requirements for canning. That is a process I have yet to learn. I would do some research on how that’s done if I were you. Or perhaps reach out to a canning group if you belong to one.