GLUTEN-FREE | DAIRY-FREEMaking your own mustard is easy. There are only three basic ingredients: mustard seeds, vinegar, and salt. I always add turmeric for color and also because it contains potent antioxidant and anti-cancer compounds. And then I flavor it how ever I like.
This time I added dried cranberries and freshly ground chipotle (smoked jalapeno) pepper, making this mustard spicy, smokey, and just slightly sweet.
It's better to use unsweetened cranberries and a touch of honey, so you can control the sweetness, but if you can only find sweetened cranberries, omit the honey. If you like your mustard more warm than spicy, use freshly grated ginger or ground cinnamon instead of chipotle pepper.
You can serve this seasonal mustard with your Thanksgiving turkey, or on other occasions with chicken, duck, or pork. Vegetarians can serve it with grilled portabello mushroom caps, sautéed tempeh or tofu triangles.
1 cup red wine vinegar
½ cup dried mustard seeds, pre-soaked in the vinegar
½ cup dried unsweetened cranberries
1 tsp honey
½ tsp turmeric
½ tsp blood orange sea salt or regular sea salt
⅛ tsp ground chipotle pepper
Add the vinegar and dry mustard seeds to an air-tight glass container 2 cups or larger (because the mustard seeds will swell as they absorb the vinegar). Set it aside for 24 to 48 hours.
Once the mustard seeds have fully re-hydrated, transfer them with the vinegar to a food processor. Add the cranberries and pulse until the cranberries are roughly chopped.
Add the honey, turmeric, salt, and chipotle. Pulse to incorporate the spices thoroughly, then set it aside for half an hour to allow the cranberries and spices to re-hydrate as well.
Process the mixture until smooth. Serve the cranberry mustard immediately or transfer it to an air-tight glass jar and store it in the fridge, labeled it with the contents and date. It will last for several weeks.
Yield: 1½ cups mustard
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