Cranberry Mustard

 This recipe is from the Ball Complete Book of Home Preserving. It’s great with steak, add it to melted butter and use as a sauce. Try it with ham, or even as a sandwich spread for turkey. The amount of cranberries called for should be in one bag but by the time I picked out the soft ones I had to open another bag. 

MAKES ABOUT SEVEN 4-OUNCE JARS

1 cup	red wine vinegar
⅔ cup	yellow mustard seeds
1 cup	water
1 tbsp	Worcestershire sauce
2¾ cups	cranberries (fresh or frozen)
¾ cup	granulated sugar
¼ cup	dry mustard
2½ tsp	ground allspice

In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1½ hours.

1. Prepare canner, jars and lids.
2. In a blender or food processor fitted with a metal blade, combine marinated mustard seeds (with liquid), water and Worcestershire sauce. Process until blended and most seeds are well chopped.
   (You want to retain a slightly grainy texture.) Add cranberries and blend until chopped
3. Transfer mixture to a stainless steel saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently, stirring frequently, for 5 minutes. Whisk in sugar, dry mustard and allspice. Continue to boil gently over low heat, stirring frequently, until volume is reduced by a third, about 15 minutes.
4. Ladle hot mustard into hot jars, leaving ¼ inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding more hot mustard. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 10 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.