Product Recommendation-Cranberry Honey Mustard

[Kathy]

Our local grocery store is now selling a new product:
Sara Lee Cranberry Honey Mustard.

I wasn't sure about it but I like honey mustard and cranberries so I bought a jar.

I love this stuff! ;D So far I've tried it on ham sandwiches and turkey sandwiches-it's awesome on both!

It's not cheap at $2.69 for a 10.2 oz container but a little goes a long way. For a different taste on the old standbys, I recommend checking it out.

[momo]

Now that sounds different. I'll have to keep an eye out for it. Since it's new I bet they'll have a coupon for it soon.

[Deleted]

That does sound good. Can you list the ingredients? The website doesn't say what's in it.

~Lannie

[Kathy]

Lannie, I went to the fridge to check the ingredients and the large deli price sticker was over the ingredients list. When I gently pulled it off-the text came off too.

I can make out, vinegar, high fructose syrup, cranberries, mustard seeds and then there's a list of stuff that I can't make out.
I'm going to e-mail www.saralee.com to ask for a list of ingredients.

I know stuff with the fructose syrup is not healthy but I figure for me; I don't eat this in large quantities or often so I should be safe. ;D

[Kathy]

Oh look what I found-a recipe for Cranberry Honey Mustard! I don't know if it's as good but it certainly doesn't look hard to make.

Cranberry honey mustard

Yield: 3 cups

¾ cup Yellow mustard seeds
1 ½ cup Cider vinegar
1 ¼ cup Dried cranberries (available in health-food and gourmet stores
3 tablespoon Honey
1 teaspoon Salt

As the dried cranberries soak with the mustard and vinegar, their bright red color leaches out into the vinegar.
The resulting mustard is a pretty, cranberry-tinted pink.
In a non-aluminum pot or jar, combine the mustard seeds, vinegar and cranberries; cover and soak for 48 hours, adding additional vinegar if necessary to maintain enough liquid to cover the seeds.
Scrape the soaked seed-and-cranberry mixture into a food processor and process until the mixture turns from liquid and seeds to a creamy mixture flecked with seeds and bits of cranberry.
Add honey and salt.

The process takes at least 3-4 minutes, so be patient.

You may need to add additional vinegar as necessary to create a nice creamy mustard; keep in mind that it will thicken slightly upon standing.

After about one week of aging, the cranberry flavor seems to settle into this mustard and make it all the better, but it is perfectly good immediately.
Makes about 3 1/3 cups.

[Deleted]

COOL! I wouldn't want the HFCS stuff (I avoid THAT like the plague), but that recipe I could probably handle! That sounds very yummy, and I think I could get away with having a little bit of honey at this point. Thanks for finding that - I'm going to have to give that one a try. ;D

~Lannie

[starfire]

I'll have to try this!