This year, I’m all about the food gifts, interspersed with small handmade or store-bought gifts. Simple little gifts that I am fairly certain they will all love. One family member (I’m not telling who!) is getting a box of cookies and a 2013 calendar from their favorite artist. Another will receive a box of popcorn seasonings and a cute little zip bag I’ve sewn. And someone’s going to get some homemade mustard with a book.
But it isn’t just any mustard. I’ve holiday-fied it with some cranberries, allspice and cloves. It is super simple to make, regardless of whether you can it or not.
This mustard is a perfect gift for the holiday season, especially with its festive additions of cranberries and warm spices. I packed this mustard in little four-ounce jars for gifting, but you may also choose to use half-pint jars.
- 1 cup apple cider vinegar
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2 3/4 cups fresh cranberries
- 3/4 cup granulated sugar
- 1/4 cup dry mustard powder
- 1 tablespoon ground allspice
- 1 teaspoon ground cloves
- Bring the vinegar to a boil in a small saucepan. Remove the vinegar from the heat and add the mustard seeds. Allow to sit, uncovered, for 1 1/2 hours.
- Prepare for canning. Wash the jars and flat lids with hot, soapy water. Put the jars in the canning pot and fill the pot with hot water. Heat over medium-high heat to keep the jars hot. Place the lids in a heat-proof bowl.
- Pulse the mustard seeds in a food processor with the water and Worcestershire sauce. Add the cranberries and pulse again until the cranberries are mostly pureed.
- Return the mustard seeds and cranberries to the saucepan and boil for 5 minutes, stirring occasionally.
- Whisk in the sugar, mustard powder, allspice and cloves. Boil, stirring occasionally, until the mustard is reduced by 1/3, about 15 minutes. Remove from the heat.
- Move some of the boiling water from the canning pot into the heat-proof bowl containing the lids. Line the hot jars up on a folded towel, then pour the water out of the heat-proof bowl and off the lids.
- Fill the jars with mustards up to 1/4” below the rim, then top with the liquid from the pot.
- Use a clean towel to wipe any mustard off the rims, then top each jar with a lid and a tightened ring. Place the jars back in the canning pot and make sure they are covered by at least 1 inch of water. Bring to a boil and process for 10 minutes. Place the jars on a folded towel and allow to sit, undisturbed, for 24 hours. Check the seals of the lids after 1 hour. If a seal has not formed, refrigerate the jar immediately.
Make Ahead and Storage
If you are hand-delivering the mustard, you can skip the canning step. Just fill the jars with hot mustard and put the lids on. Allow them to sit on a dish towel at room temperature until they are cooled, then refrigerate. The mustard will stay good in the refrigerator for 2-3 months.