Homemade Spicy Cranberry Mustard
This homemade cranberry mustard recipe combines tart fresh cranberries, honey, Dijon mustard, and jalapeño for a sweet, tangy condiment with a vibrant spicy kick.
Servings 12 servings
Calories 32kcal
Ingredients
- 1 cup fresh cranberries
- 1/4 cup honey
- 1 jalapeno seeded & chopped fine
- 1/2 cup Dijon mustard
- water as necessary
Instructions
- Combine the cranberries, honey, and chopped jalapeño in a small saucepan. Cook over low heat, stirring frequently.
- Continue cooking until the cranberries pop and release their juices and the mixture begins to thicken.
- If the cranberry mixture thickens before the jalapeño is tender, add a small splash of water and continue simmering until the pepper softens and the cranberries have broken down.
- Remove the saucepan from the heat. Add the Dijon mustard and stir until thoroughly combined.
- Allow the spicy cranberry mustard to cool completely. Transfer it to a clean jar or airtight container and refrigerate until ready to serve.
Notes
- For a smoother cranberry mustard, briefly blend the finished mixture with an immersion blender after removing it from the heat.
- Letting the mustard rest in the refrigerator overnight gives the cranberry, honey, jalapeño, and Dijon flavors time to meld.
- Once cooled, taste the mustard and stir in a little additional honey if you prefer more sweetness to balance the tart cranberries and jalapeño heat.
- Store the cranberry mustard in a clean, airtight container in the refrigerator for up to 1 week. Always use a clean utensil when serving.
Nutrition
Calories: 32kcal | Carbohydrates: 7g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.3g | Trans Fat: 0.002g | Sodium: 115mg | Potassium: 29mg | Fiber: 1g | Sugar: 6g | Vitamin A: 25IU | Vitamin C: 3mg | Calcium: 8mg | Iron: 0.2mg
