Another recipe for delicious mustard, in addition to apple and apricot. This option is probably more like a sauce than a full-fledged mustard, but it doesn't get any worse. It goes very well with baked meat or poultry, grilled sausages or sausage sausages, and is also great for regular sandwiches.
| Cook Time | 35 minutes |
| Servings |
Ingredients
- 200 gram Cranberries fresh or frozen
- 100 gram Sugar or to taste
- 3,5 tablespoons Mustard 2 tbsp ready-made spicy + 1.5 tbsp ready-made granular
Ingredients
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Instructions
- Pour the cranberries into a small saucepan.
- Add sugar.
- Cook over low heat, stirring constantly, until the sugar completely dissolves and most of the berries burst. Ready-made berries, if desired, can be rubbed through a sieve to get rid of the skin.
- Add both types of mustard to the warm berry mixture (I also have hot mustard with chili pepper). The amount of mustard can be slightly varied in one direction or another.
- Mix thoroughly and refrigerate. It is stored for exactly ten days, longer than I checked.
- Bon Appetit!
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