I have a day off!
The catch is, I'm fasting for a medical procedure tomorrow frown So what can I make to keep you up to date that won't entice me at the immediate moment or torture me for hours??!? In searching my 'to do' list, I noted an ingredient that I hadn't seen before: Cranberry-Mustard? THIS intrigues me. Using one of the gold standards, I chose Epicurious' version. And it so happens, I have all the ingredients (well, for at least a half batch). Yep, oddly enough, even the raspberry vinegar - bought it for something else I made, and have never found another use for it! It starts off like my Mustard Dip - you mix the dry mustard with the vinegar (this one adds mustard seeds) and let it stand at room temp to ferment. I must reiterate my warning – do NOT taste at this point! It is absolutely horrid. So yes, you use REAL cranberries – I have a few pounds in the freezer, and thawed some before pulsing in the food processor. You combine that with the eggs and sugar you have beaten together, the mustard glop and a couple other things and cook over simmering water until the temp reaches 180F (raw eggs, remember?). That DID take a while – maybe 35 minutes? But LOOK!!!
Cranmustard
Definitely spicy, definitely mustard - with a tang and just a hint of sweetness (sorry, Doc - I HAD to try just a smidgen). I may start making this as a staple, but I think I'll 'up' the cranberry amount to bring that flavor out more. I like the texture of the mustard seeds (softened with the heat) along with the bits of cranberry, and the color is delightful! It's obviously perfect for chicken or turkey sandwiches... And I now understand its use with a beautiful and healthy snack I'll share - on a day that I can enjoy it as well wink

Posted by Linda :
Tuesday 09 April 2013 - 00:07:14
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