Where can I find a recipe online to make cranberry mustard?
1 cup fresh or frozen cranberries (can substitute raspberries and make raspberry mustard) 1 cup water 1/2 cup dry mustard (also called mustard powder) 1/4 cup honey* 2 Tbs. cider vinegar 1/2 tsp. salt 1 tsp. grated orange rind *To make it easier to add the honey, spray the measuring cup with nonstick spray first, and the honey will slide out more easily. Boil the cranberries (or raspberries) in one cup water for one to two minutes until the skins pop. Drain the cranberries, reserving the liquid. Force the cranberries through a strainer to extract the pulp and remove the skins and the seeds. Measure the pure and add reserved liquid, if necessary, to measure 1/4 cup. If you don’t have enough, add a bit of the cooking liquid. Blend the pure and the dry mustard into a paste and let stand for 10 minutes to develop the flavor of the mustard. Add the remaining ingredients to the paste and blend well. Thin with additional cooking liquid if too thick, or thicken with a little extra dry mustard
