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Cranberry time
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Posted by busylizzy z5 PA (My Page) on Tue, Oct 27, 09 at 12:30
The first bags of fresh cranberries have arrived here and I thought I would post the Ball Cranberry Mustard Recipe.
Last year I made a batch for table favors at Thanksgiving time. This recipe is super easy and tasty for turkey sandwiches. Give it a month to fully develope the flavors, it is quite sharp when first canned.
Cranberry Mustard
Makes about 7 (4 oz) jars
You will need:
1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 Tbsp Worcestershire sauce
2-3/4 cups fresh or frozen cranberries (about 2 12-oz bag)
3/4 cup sugar
1/4 cup dry mustard
2-1/2 tsp ground allspice
7 (4 oz) glass preserving jars with lids and bands
Directions:
1.) BRING vinegar to a boil in a medium saucepan. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1-1/2 hours
2.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
3.) COMBINE mustard seeds and liquid, water and Worcestershire sauce in a food processor or blender. Process until slightly grainy. Add cranberries and blend until chopped.
4.) BRING cranberry mixture to a boil in a medium saucepan, stirring constantly. Reduce heat and simmer for 5 minutes, stirring frequently. Whisk in sugar, dry mustard and allspice. Continue to simmer, stirring frequently, until volume is reduced by a third, about 15 minutes.
5.) LADLE hot mustard into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6.) PROCESS in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed |
Follow-Up Postings:
RE: Cranberry time
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| Oh yum, thanks Liz. I love mustard, and this would be right up my alley. Annie |
RE: Cranberry time
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Yes, I think I will play around more with making mustards this winter.
With me canning my fav high acid shelf stable products I go into sticker shock if I look at the gourmet canned items in the stores and making mustard is so easy.
I also noticed a Ace Hardware sign for Ball canning jar sale, quarts were 6.99 a case, hope they have 4 oz's on sale too! |
RE: Cranberry time
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| Oh no! Just when I think I am done canning for a while another wonderful sounding recipe pops up!! *sigh* My pantries and cupboards are already overflowing! LOL!! Well I guess I better get busy eating some of the things I put up to make room!! ;) I wish I could find canning jars on sale somewhere especially the half pint jars! Thanks for the awesome recipe! Carly(self confessed canning addict!) |
RE: Cranberry time
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| Liz, I didn't find 4 oz jars, but the local Big Lots had the half pints for $6.25 a case. I bought 3 cases because that's the size I never get back. Annie |
RE: Cranberry time
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| If you give this mustard as a gift, be sure to include the ingredients on your label. Worcestershire sauce has anchovies in it and could be deadly for those who are allergic to fish, even in tiny amounts. And, note that it should be refrigerated after opening. Coleman's is the best tasting dry mustard that holds its fire after processing, while others end up bland with no "bite". If you plan on making a variety of mustards buy the regular yellow mustard powder on line from a spice company (Spice Barn, Penzey's, The Spice House.com) at a significant savings over those at the grocery store or specialty store. Don't buy the hot yellow mustard powder - it is much to "hot" for this recipe and the flavor of the cranberries would be lost entirely. When making mustards, I have found that they taste different after having aged a few weeks or more. Most improve greatly, so it is hard to judge if a mustard recipe tastes good just after you make it. Since patience is not one of my virtues I have to hide them from myself to wait it out. Nancy |
RE: Cranberry time
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| Good point on the allergy Nancy, I gave it to family/friends and they have no fish allergies. Here's a link to one of my fav spice store in NYC that also has online ordering.
Although I have never been to a Penzey's because they aren't local, this store is AWESOME.
They have even more in the store than online!
I make an annual trek to NYC for supplies and this is a must stop along with a few others. I love the small stores for supplies and all the store owners are so sweet.
The butcher shop I order from announced to everyone in the store that I drive from PA just for his sausages came around the counter, hugged me and gave me a calendar last year.
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Here is a link that might be useful: Kalustyans
RE: Cranberry time
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| Thanks for the link, too, Lizzy, I just spent way too much time checking everything out. It'd be a ball to go there and shop, although I do have a Penzey's about 40 miles away and I visit regularly. In fact, I just went to Toronto to visit Chase who posts here occasionally and on Cooking regularly. When I got home I opened the Penzey's catalog (with a coupon on the front for free poultry seasoning, double bonus!!) and found a whole page with her picture and several of her recipes. Included was the herbed pork loin that she served me for dinner while we were there visiting! Annie |
RE: Cranberry time
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| Hmmmmmm... I know I posted to this thread this AM but it seems the little people got it. Thanks for the recipe Lizzy, I'll be sure to try it. I have just been gifted with 2 kilos of cranberries and Canada is the mustard capitol of the world so this recipe works! Besides I must have at least 50 4 oz jars sitting in my root cellar waiting for a good recipe. Annie, the Penzey's catalogue was a hoot....my 15 minutes of fame! LOL |
RE: Cranberry time
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| What a coincidence; I had a sandwich this past weekend with cranberry mustard that was incredible. What a treat to find this recipe! I just ordered Colmans dry mustard so I can make this! It sounds awesome. I only have a couple 4 oz. jars and hope I can use 8 oz. Does anybody see a problem using the 8 oz. jars? |
RE: Cranberry time
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| afeisty, you aren't really supposed to go up in jar size, only down. However, I don't have any of those 4 ounce jars, so I'll be making this in 8 ounce jars, I think. The ingrdients include vinegar, high acid cranberries, no low acid vegetables, so I think I'm still going to be OK. Hey, Sharon, I have an extra catalog. If you want, I'll send it to you. Without the free coupon, of course. (grin) My mother gets a catalog, I get one, Elery gets one, Amanda gets one. Yup, I got lots! Annie |
RE: Cranberry time
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| Thanks Annie; I know you aren't supposed to go up in jar size and it's rare I would. That said, I didn't think it would be a problem in this particular recipe either and why I asked. I'll increase the BWB to 15 minutes to give it a little added safety. |
RE: Cranberry time
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| I don't see an issue with safety either. The only "issue" is there may be a reduction in heat or mustard flavor with the larger jar. It may be discernable or not, but generally application of heat dulls and thickens mustards. That may be why Ball specified 4 oz. jars, to keep the processing time as short as possible. Of course, this is a small batch and would keep well refrigerated a long time, so for personal use I wouldn't spend the money on lids. And unless you're shipping, you could gift the mustard with a note to refrigerate. For me, this is just not an optimal item to can since cranberries freeze well and it can be made year-round. Carol |
RE: Cranberry time
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| Thanks Annie but no need, Penzey's sent me ten!!! Wish they has sent spices instead or at least paid the postage on my next order! LOL |
RE: Cranberry time
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| 10 catalogs? LOL, Sharon, they figure you'll hand them out to family and friends and get more Canadian customers! I still say just let me know when you want stuff from Penzey's, I'll bet I can get a bunch of stuff in one of those flat rate boxes for way less than their shipping! Annie |
RE: Cranberry time
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I agree with Carol the product might lose it's mustardy appeal after a time. It is a pretty dense product, I really like mixing up with some mayo for a sandwich spread.
I just emailed Ball and asked about the larger jars.
When on the website i was sniffing around and saw where they are only having the silver lids/rings soon. Yeiks, I better get over to the Amish store and buy up all the gold they have. I am going to hate have to buy all new rings
Ya know, for some reason I never seem to remember to freeze cranberries until all the bags are off the shelves, yet I have tons of all other berries frozen for later times.
I see where I can order a catalog from Penzeys, a must do for a lookie at Chase's recipe. So nice to have 15 minutes of good fame! |
RE: Cranberry time
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| Thanks for posting this recipe! I thought I'd be "finished" this weekend when I get the last of the tomatoes turned into pizza sauce, but I'm thinking if I make this recipe this weekend, it should be "mature" by Thanksgiving. My shelves are also overflowing. What I wouldn't give for a walk-in pantry, but might just have to erect more shelves in the garage. Also going to be checking out BigLots for jars. I never have enough pints and half pints. |
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