Cranberry Mustard

• 1 cup mustard powder (regular not Colmans or Keens unless you want it really hot)
• 2 tablespoons mustard seeds
• 1 cup cherry vinegar or 1 cup raspberry vinegar (see recipe #'s 70732 for cherry vinegar or 70731 for raspberry vinegar)
• 34 teaspoon salt
• 1 cup fresh cranberries
• 34 cup white sugar
• 2 eggs
• 2 tablespoons fresh lemon juice
• 3 tablespoons mild honey
• 34 teaspoon fresh ground black pepper

1. In a small bowl whisk together the mustard powder, mustard seeds, vinegar and salt.
2. Mix well.
3. Cover and let stand 12 hours at room temp.
4. In a food processor whirl cranberries until finely chopped but you still want bits.
5. In the top of a double boiler whisk together the sugar and eggs.
6. Whisk in the remaining ingredients including the mustard mixture.
7. Place the bowl on top of a simmering pot of water.
8. Whisk often for 45 minutes until cooked and thick-you want the temp to reach 180 to 185 degrees.
9. When done remove and let stand for 1 hour, stir a few times.
10. Cover and chill at least 24 hours, up to 48 hours before using to let flavors meld together.

mustard powder, mustard seeds, cherry vinegar, salt, fresh cranberries, white sugar, eggs, lemon juice, honey, fresh ground black pepper

Taken from www.food.com/recipe/cranberry-mustard-71968 (may not work)