Cranberry Mustard

Do you have a bunch of cranberries left over from your thanksgiving feast? This cranberry mustard would be a really simple and tasty way to use them up! I bought a few pounds of local cranberries last week at the final outdoor farmers market of the season, and made a bunch of homemade cranberry juice, but I also wanted to try something new with them. As usual, I popped open my Ball Complete Book of Home Preserving and found this cranberry mustard recipe that looked super intriguing. They also have a cranberry ketchup by the way, if you have the book. Look at how gorgeous it is! Ball recommends it on ham, so that’s my first plan for it.  I also brought it as a little gift to our hostess for thanksgiving (maybe a good idea for Christmas yes? )

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1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 tbsp Worcestershire sauce
2 3/4 cups cranberries
1/4 cup dry mustard
3/4 cup granulated sugar (or to taste)
2.5 tsp ground allspice

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Here’s how I made it:

The first thing you need to do is soak the mustard seeds in the vinegar. Bring the vinegar to a boil, remove from heat, add the mustard seeds, cover and let it sit until all the vinegar is absorbed – about an hour and a half.

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Prepare the canner, jars and lids. This yields about 7-8 4 oz jars, or 4 half pints. I ended up with 4 half pints a bit left over.

Dump the vinegar/mustard seed mixture into your food processor (I have this one) and add the water and Worcestershire sauce.

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Blend until the seeds are mostly crushed up but still retain a grainy texture. You can adjust the blended-ness to your preference.

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Then add the cranberries and blend again.

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Scoop the mixture into a pot and bring it to a boil over medium heat, stirring constantly. Reduce the heat and boil gently. Add the ground mustard, sugar, and allspice. If you’d like to do less or no sugar, taste it before adding it and see what you think. I actually thought it tasted great before I added the sugar and allspice. At this point Ball said to boil until the mixture is reduced by a third, but mine was already crazy thick so I boiled for about 5 minutes and called it good.

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Fill your hot jars with mustard, leaving a quarter inch headspace. Wipe rims, apply lids and tighten finger tip tight. Place the jars in a boiling water bath canner covered by at least 1-2 inches of water. Process for 10 minutes once the water is boiling.

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After the 10 minutes, turn off the heat, remove the canner lid, wait 5 minutes and remove the jars to a hot pad or towel. Cool 12-24 hours, remove bands, wipe, label, and store.

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Spiced Cranberry Jam

Christmas time means cranberries! They are on sale and we always end up with too many. So, with all those leftover cranberries we made spiced cranberry jam! If you have leftover cranberry sauce, or leftover cranberries, this is a great way to use them. Thanks to Marisa from food in jars for this recipe.

3 pounds fresh cranberries
3 cups granulated sugar
3 cups apple cider
1 lemon, zested and juiced
1 orange, zested and juiced
1 tablespoon grated fresh ginger
2 teaspoons cinnamon
1/4 teaspoon ground cloves

Here’s how we made it:

Rinse the cranberries in a colander.


In a large pot combine the cranberries, apple cider, juices, zest and sugar. Heat over high heat, bringing the mixture to a boil. Cook until most of the cranberries have popped and the mixture begins to thicken. Meanwhile prepare the canner, jars and lids with 9 or 10 half pint jars.


Once most of the cranberries have popped add in the spices and adjust to taste if you desire.


Continue to thicken to the desired consistency.


Fill hot jars leaving a quarter inch head space. Wipe rims, place the lids on the jars and tighten finger tip tight. Place jars in canner, ensuring that they are covered by at least an inch of water. Bring to a full rolling boil and process for 10 minutes. After 10 minutes, turn off the heat, wait 5 minutes and remove the jars to a hot pad or towel.


Wait 12-24 hours, remove the lids, wipe down the jars and store! Makes the perfect holiday gift for someone you love.


Cranberry Juice

Making your own cranberry juice is so darn easy – and cranberry season in here! All you need is cranberries and water, and a little sweetener if you desire.


First, rinse the cranberries and pick out any yucky ones.


Then combine however many cups you have with equal parts of water and bring to a boil over medium high heat. Once boiling, reduce the heat and boil for 5 or so minutes. You want them to start popping and once they mostly all have, it’s time to stain. I like to crush them a little bit too with the back of my stirring spoon to release more flavour.


Remove from the heat and strain. If you are fancy enough to have a jelly bag you can use that. If you’re like me just strain into a deep pot using your regular strainer covered with a couple layers of cheese cloth. Let it drip for a couple hours to get all the juices.


When it’s been nearly 2 hours, prepare the canner, jars and lids. Then bring the cranberry juice back up to heat. You want to bring it to 190F without boiling it. At this point you can sweeten the juice to taste, if desired. Once you reach 190, sustain it for about 5 minutes and then fill the jars.


I went for the blue anniversary jars since it is the end of the season and they FINALLY put them on sale! Woohoo my waiting paid off. Fill jars leaving a 1/4 inch head space. Wipe rims, apply lids and place the jars in the canner covered by at least 1-2 inches of water. Process at a full rolling boil for 15 minutes for both pints and quarts. After 15 minutes, remove canner lid, wait 5 minutes and remove jars. ping. ping. ping!


After 12-24 hours, remove bands, label and store. mmmmm home made juice!


If you are having a party, or feeling like a twist on your cranberry juice, make a little cranberry martini with it! Sugar the rim, mix vodka, cranberry and ice, and voila!


Cranberry Fruit Leather

For anyone who read the cranberry juice post and was wondering, “did she just throw out the cranberries?” Here is your answer: no! I made fruit leather!

Step one: blend the leftover cranberries with a little water. This can of course be made of other pureed fruits and berries as well – be adventurous!! You can add a little sweetener if you like too.


Grease a fruit leather tray a little and pour on the fruit puree.


Place in the dehydrator at 135F for 4 or so hours (until it is dry enough to lift up but still a little tacky to the touch).


This example is a little overdone but still tasty, check it frequently when it’s near done. Peel off pieces and eat! So tasty!