I thought the Cranberry Honey Mustard would be faster than the Green Tomato Salsa since I didn’t have to chop anything but it took forever. If I turned the fire up too hot, it spit and spattered all over the counter and floor. If I turned it down to a low simmer, it just wasn’t cooking down so really, I spent more time making it than I did the salsa.
To get enough mustard to last us for a year, I did 8 times the recipe and that produced 12 half pints and 2 pints, or the equivalent of 8 pints.
I love this on sandwiches but I really love it with roasted or smoked chicken or even with pork roast.
Where the recipe said 2 T. of yellow mustard seeds, since I was making 8 times the recipe, that would be 16 T. so I used 10 T. of yellow mustard seeds and 6 T. wasabi mustard seeds. I’m not sure where the best place might be to find wasabi mustard seeds. I had mine left from last year. I quickly looked to see if I could find more but didn’t and I have another 3 pound bag that hasn’t been opened yet so I didn’t spend any time trying to find them. The recipe calls only for regular yellow mustard seed but we love the spicy wasabi flavor.
Nelle Coursey says
Sounds like this would also be a good ham glaze with pineapple!
judy.blog@gmail.com says
Probably would!
Linda Garcia says
I bought some cranberries so I could make this. I wonder if you could use red pepper flakes for the spiciness, or add some wasabi paste?
judy.blog@gmail.com says
I would imagine either would work. The red pepper flakes might hold up better than the wasabi paste if you’re canning it.
Linda Garcia says
Ok, thanks, I will try the red pepper flakes and let you know how it turns out.