Cranberry Mustard

Yields 1 ½ pints

½ cup dry mustard
1 cup cider vinegar
½ cup onion, finely diced
½ cup sugar
¼ cup flour
¼ tsp. tumeric
2 cups pureed cranberries (mangos, peaches, etc)

Combine mustard and enough water in a bowl till a smooth paste forms. Cover and let stand 10 minutes. Meanwhile combine cranberries and remaining ingredients in a saucepan, bring to a boil. Boil 3 minutes; remove from heat. Whisk ¼ cup of mixture into the mustard paste until smooth, repeat twice again with ¼ cup hot mixture each time; then whisk in remaining hot mixture. Puree in blender or food processor until smooth. Ladle into hot jars, leaving ¼ inch headspace. Remove air bubbles. Wipe rims, adjust lids and rings. Process 15 minutes in a boiling water bath.

Source: Master Food Preservers Files.

* leave a “generous” ¼”-inch of headspace in the jar as the mustard tends to boil over and can get under the lid and affect the seal.

** The older dry mustard is the hotter it will be. If you want mild mustard use new dry mustard. Also, brand matters. Some brands of dried mustard will be hotter than others. You may need to experiment with different brands.