1 cup fresh or frozen cranberries
1 cup water
1/2 cup dry mustard (Mustard powder)
1/4 cup honey (spray pam into measuring cup)
2 TBSP cider vinegar
1/2 tsp salt
1 tsp grated orange rind
cook berries in 1 cup water and drain, reserving liquid strain cranberries to extract pulp and remove seeds and skins
Measurre the puree and add reserved big to make 1/4 cup
Blend the puree and the dry mustard into a paste. Let stand 10 minutes to develop the flabor of the mustard.
Add remaining ingredients and blend well.
Thin additional cooking liquid if too thick or thicken a little extra mustard
Full flavor develops in 3-4 weeks.
keeps 1 year in the fridge.
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