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.