First City Meats Gingered Cranberry Whole Grain Mustard

Joshua Clark, owner of Lynn’s First City Meats, says “The best part about this recipe is that has more to do with the technique than the specific ingredients. Any of the components of this recipe can be adjusted to your taste. If you want it sweeter put more sugar, or swap in honey for the sugar. Like horseradish better than ginger? Sub it in; you get the idea. You are simply creating a cranberry puree and using it to make an interesting mustard.”

We hope you enjoy it!

Ingredients:

  • 1 Lb fresh cranberries

  • 1 ea oranges, zest and juice

  • 2 in fresh ginger root, peeled and grated

  • 1/4 C sugar

  • water

  • 1/2 C whole grain Dijon mustard

  • TT salt

Method of Preparation:

MIXING:

  1. In a medium sauce pot combine the cranberries, orange zest, ginger, and sugar, mix, and allow to sit for 20 minutes.

  2. Add the orange juice and enough water to make the cranberries float.

  3. Cook over medium heat until the cranberries soften. Use a wooden spoon to mash the cranberries against the sides of the pot as it cooks. Repeat this process until no whole cranberries remain and the mixture resembles preserves.

    • note: you can add more water during this time if your mixture is thickening too quickly.

  4. Allow cooked cranberry mixture to cool to room temperature.

  5. Add the whole-grain mustard. And mix to combine. Season with salt to taste. 

  6. Chill and serve.

Faith Emerson