Cranberry Honey Mustard

---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05

Title: Cranberry Honey Mustard
Categories: Sauce
Yield: 3 Cups

3/4 c Yellow mustard seeds
1 1/2 c Cider vinegar
1 1/4 c Dried cranberries
3 tb Honey
1 ts Salt

As the dried cranberries soak with the mustard and vinegar, their
bright
red color leaches out into the vinegar. The resulting mustard is a
pretty,
cranberry-tinted pink. In a non-aluminum pot or jar, combine the
mustard
seeds, vinegar and cranberries; cover and soak for 48 hours, adding
additional vinegar if necessary to maintain enough liquid to cover
the
seeds. Scrape the soaked seed-and-cranberry mixture into a food
processor
and process until the mixture turns from liquid and seeds to a creamy
mixture flecked with seeds and bits of cranberry. Add honey and salt.
The
process takes at least 3-4 minutes, so be patient. You may need to
add
additional vinegar as necessary to create a nice creamy mustard; keep
in
mind that it will thicken slightly upon standing. After about one
week of
aging, the cranberry flavor seems to settle into this mustard and
make it
all the better, but it is perfectly good immediately.

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