Newsflash! Mustard + cranberry is a match made in condiment heaven. This Cranberry Maple Mustard recipe with the tang of the mustard and the fruitiness of the cranberries is perfectly balanced with a subtle hint of maple syrup.
The condiment shelf in my fridge is a scary place. I am a compulsive condiment buyer. As soon as I see a bright and shiny new condiment that promises to add ALL THE FLAVOR to my food, it is in my cart before I can calmly count to 3. As compulsive as I am, I also have condiment commitment issues. After a few squirts of the bottle, or a couple of spoonfuls outta the jar, most condiments head to the back of my fridge to die their slow forgotten condiment deaths.
And it is the condiment commitment queen, herself, that is recommending that you make this condiment. It goes against just about every fiber of my being to post recipes that I don't 100 percent love, and of all things, I am professing my love for a condiment. Therefore, this Cranberry Maple Mustard did not see the back of my fridge. It barely made it a week before the container was scraped clean.
You need this mustard in your life.
First of all, LOOK at that color.
How often do you get to slather (good tasting) pink spread on your savory dishes?Can we even begin to imagine how gorgeous this will look on a holiday table? Pass the pretty pink sauce PLZ.
This Cranberry Maple Mustard is equal parts tangy and festive. It goes well on sandwiches, plays well with french fries, and I have been using it as a base layer for my avo toast more often than I would care to admit. Okay, okay, its only been once or twice every day this week, but who's counting?
I can't stop looking at that color.Print
Mustard + cranberry is a match made in condiment heaven. The tang of the mustard and the fruitiness of the cranberries is perfectly balanced with a subtle hint of maple syrup.
- 1 cup frozen cranberries
- ½ cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons whole grain mustard
- 2 tablespoon maple syrup
- Add the cranberries into a food processor fitted with the S blade. Pulse until chopped.
- Add the chopped cranberries and water to a saucepan. Bring to a simmer and cook, stirring frequently, until the cranberries have a jam consistency. Remove from the heat and add in the remaining ingredients. Place in the fridge to chill.