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Cranberry-Mustard Sauce Recipe

By Tammy Kimbler

Tags: condiments, recipes, Thanksgiving, Tammy Kimbler, Minnesota,

Making Cranberry Mustard Sauce

Thanksgiving is just around the corner. Every year do a little something different with the cranberry sauce, adding fruit, nuts, spices and libations. With a big bag of jeweled Wisconsin cranberries in the fridge, I need to get moving. While I love cranberries, I want them to be more purposeful than just sauce. I want a little spice or zing or some flavor to put it beyond jam, so I can enjoy it beyond the holidays.

I made a rustic cranberry sauce with only half the sugar, wine, and mustard seeds soaked in wine vinegar. Instead of blending the mustard seeds I left them whole, which adds great texture and flavor, somewhere between a chutney and a mustard. This sauce pairs perfectly with tangy goat cheese on crackers, and makes an excellent turkey sandwich. Who wants leftovers?


• 1/2 cup yellow mustard seeds (or combination of brown, black and yellow for extra zing)
• 2/3 cup wine vinegar
• 1/2 cup red wine
• 2 c whole cranberries
• 1 cup sugar
• 1/4 tsp salt


1. In a glass jar, soak mustard seeds in vinegar overnight. They should swell to almost a full cup. Add more vinegar if they seem dry.

2. The next day bring the cranberries, sugar and wine to a simmer on the stove. When cranberries begin to pop, cook for another 5 minutes. Add the mustard seed mixture and a pinch of salt. Taste the mixture.

3. If it seems to sour or bitter, add a couple tablespoons of sugar. When the balance suites your taste, remove from heat and return the mixture to a glass jar. Store in the refrigerator, where the flavors will meld. And try not to spread it on everything in site.

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