Dried Cranberry Mustard Food

CRANBERRY HONEY MUSTARD

Steps:

• Soak dried cranberries with the mustard and vinegar in a covered jar for 48 hours Add extra vinegar if needed but the seeds should stay covered.
• Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns creamy 3-4 minutes Add honey and salt.
• Process again for 30 seconds.
• Add more vinegar if needed for a creamy consistancy.
• It will thicken slightly and have a better flavor as it ages.
• Makes about 3 1/3 cups.

CRANBERRY MUSTARD

Steps:

• Combine all ingredients in a medium saucepan.
• Bring to a boil, reduce heat and cook for 5 minutes, stirring occasionally.

BRUSSELS SPROUTS SALAD WITH CRANBERRIES & DIJON DRESSING

Steps:

• Whisk the Dijon mustard, balsamic vinegar, honey, 1/2 teaspoon salt and a few grinds of black pepper in a medium bowl. Whisking constantly, slowly drizzle in the olive oil until emulsified. Set aside.
• Toast the hazelnuts in a medium skillet over medium-high heat, tossing a few times, until golden brown spots start to form, 3 to 4 minutes. Immediately transfer to a cutting board to stop the cooking and roughly chop them.
• Use the shredder attachment on a food processor or a mandoline to shave the Brussels sprouts. Put the sprouts in a large bowl and add the hazelnuts, cranberries, 2 teaspoons salt and a bunch of grinds of black pepper. Drizzle the dressing over top (it will feel like a lot of dressing, but trust me, it needs it!) and toss until well combined.

ZIPPY CRANBERRY CHEDDAR SPREAD

Steps:

• In a medium bowl, mix together the cream cheese, Cheddar cheese and milk until well blended. Season with mustard powder and cayenne pepper, then mix in dried cranberries. Use immediately, or refrigerate for up to 3 days.

CRANBERRY MUSTARD SAUCE

Steps:

• Combine all ingredients in a medium saucepan.
• Cook on medium heat until sauce is smooth, whisking occasionally.

DRIED CRANBERRY MUSTARD

Steps:

• 1. In a medium stainless steel bowl, combine the mustard, eggs, cranberry juice, vinegar, salt, Worcestershire sauce and sugar.
• 2. Cook over a boiling water bath, stirring constantly until thick and smooth. Add the cranberries and mix well.
• 3. Hold, covered in the refrigerator for 48 hours before using. Store, covered under refrigeration for up to 2 weeks.