I made cranberry mustard for the first time because I had leftover cranberry sauce after Thanksgiving and was trying to figure out what to do with it. Threw some into a jar with grainy mustard and honey. Accidentally created something I now make intentionally every fall.
The Basic Ratio
Two parts whole grain mustard, one part cranberry sauce, one part honey or maple syrup. Mix. Taste. Adjust until it’s balanced – sweet enough to calm the mustard burn, tart enough from the cranberries to stay interesting.
That’s basically it. The whole process takes maybe five minutes if you already have cranberry sauce.
The Cranberry Sauce Matters
Homemade cranberry sauce works best – you control the sweetness and texture. The basic recipe is just cranberries, sugar, water, and maybe some orange zest, cooked until the berries pop.
Canned works in a pinch but it’s often too sweet and too smooth. If using canned, reduce the added honey since the sauce already has plenty of sugar.
I like leaving some cranberry chunks for texture. A smooth version is fine but the little berry bits make it more interesting visually and texturally.
What to Put It On
Turkey: Obviously. This was made for post-Thanksgiving turkey sandwiches. The cranberry-turkey combination is classic and the mustard adds needed punch.
Pork: Cranberry and pork is an underrated combination. On a pork tenderloin, on pork chops, on a ham sandwich.
Cheese boards: Put it in a little ramekin alongside hard cheeses. Aged cheddar especially. The sweet-tart-mustard thing with sharp cheese is excellent.
Roast chicken: Spread some under the skin before roasting, or serve on the side.
Pretzel bites: As a dip. Sounds weird, works great.
Variations I’ve Tried
Adding rosemary. Fresh rosemary chopped fine and mixed in gives it an herby complexity that works well with meats.
Using Dijon instead of whole grain. Smoother, more heat, less visual texture. Fine but I prefer the grainy version.
Orange zest. Brightens everything up. If your cranberry sauce already has orange, skip this.
Horseradish. A small amount adds sinus-clearing heat. Good if you like things spicy.
Bourbon. A splash. Adds depth to the sweetness. Be careful – too much and it tastes boozy.
Storage
Keeps in the fridge for a couple weeks easily, probably longer. The mustard and sugar are both preservatives. I’ve never had a batch go bad before I finished it.
Make a big batch in November and you’ll have it through the holidays.
Why Bother Making This
You can buy cranberry mustard. It exists at fancy grocery stores and farmers markets. But homemade is better because you control everything – the sweetness level, the mustard heat, the chunky versus smooth texture.
Also, it takes five minutes and uses things you probably already have around in late November. It feels like you did something impressive when really you just mixed three things together.
The first person you serve it to will ask for the recipe. Just say “cranberry sauce, mustard, honey” and watch their face when they realize how simple it is.
