Subway Cranberry Mustard Food

CRANBERRY MUSTARD

Cranberry Mustard image

The original of this recipe was found in the 2002 cookbook, Cranberry Cooking for All Seasons. I use it like any other mustard, in sandwiches & wraps, but we also enjoy it on chicken breasts or salmon fillets I want to bake.

Provided by Sydney Mike

Categories < 15 Mins

Time 5m

Yield 1 1/2 cups, 12 serving(s)

Number Of Ingredients 6

Ingredients

3/4 cup honey dijon mustard
2/3 cup whole berry cranberry sauce
1 teaspoon honey
1 tablespoon brown sugar, packed
1 teaspoon fresh lemon juice
1/2 teaspoon ground ginger

Steps:

In a small bowl, combine all the ingredients & stir well.

TANGY CRANBERRY MUSTARD

Tangy Cranberry Mustard image

This is a copycat recipe for Hickory Farms Cranberry Mustard, which is difficult to find outside of the Christmas season. It is great on Summer Sausage, or spread on a carved turkey sandwich, or used as a glaze on a baked ham. Use it as a barbecue sauce for chicken, or a topping for broiled salmon. It even makes a great dip for chicken fingers! You can also can it in small jars to give as a gift. It's simple and delicious! I listed the brand names of the ingredients I used, but you can use your favorites.

Provided by Faux Chef Lael

Categories Sauces

Time 5m

Yield 2 cups

Number Of Ingredients 3

Ingredients

1 (14 ounce) can jellied cranberry sauce (Ocean Spray)
6 tablespoons course mustard (Grey Poupon Harvest Stone Ground)
3 tablespoons brown sugar

Steps:

Add all three ingredients to a small saucepan. Stir constantly and simmer until sugar is dissolved, about 3-4 minutes. Be careful to keep stirring to avoid the sugar burning or caramelizing.
Pour into airtight container (jar or tupperware) and keep refrigerated up to one month. If canning, you may can pints or half pints at the same temp/time as any jelly or jam recipe.

Nutrition Facts : Calories 408.5, Fat 2.1, SaturatedFat 0.1, Sodium 574.1, Carbohydrate 99.9, Fiber 3.5, Sugar 95.7, Protein 2.4

CRANBERRY MUSTARD

Cranberry Mustard image

Categories Condiment/Spread Berry Egg Mustard Cranberry Winter Bon Appétit

Yield Makes about 2 1/2 cups

Number Of Ingredients 10

Ingredients

1 cup dry mustard (about 3 ounces)
2 tablespoons yellow mustard seeds
1 cup raspberry vinegar
1 cup fresh cranberries
3/4 cup sugar
2 large eggs
2 tablespoons fresh lemon juice
2 tablespoons honey
3/4 teaspoon salt
1/2 teaspoon ground black pepper

Steps:

Mix dry mustard and mustard seeds in medium bowl. Whisk in raspberry vinegar. Cover; let mixture stand overnight at room temperature.
Blend cranberries in processor until finely chopped. Whisk sugar and eggs in medium-size metal bowl to blend. Whisk in mustard mixture, cranberries, lemon juice, honey, salt, and pepper. Set bowl over saucepan of simmering water and cook until thick and thermometer registers 180°F, scraping down sides of bowl and whisking occasionally, about 45 minutes. Cool cranberry-mustard mixture to room temperature. Cover and chill at least 1 day. (Can be made 3 days ahead. Keep refrigerated.) Bring mustard to room temperature before serving.

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