This Week's Episode

Hosted by Lynne Rossetto Kasper

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Andrea's Turnip Soup - Andrea Reusing's Key 3, Claudia Kolker on monthly rice, Elaine Sciolino on peas, Sandor Katz on kombucha.

Dried Cranberry Mustard

 
 

Noelle Carter

Photo courtesy Los Angeles Times

Note: Unsweetened cranberry juice can generally be found at Trader Joe's as well as select health food and gourmet stores.

Ingredients

  • Scant 1/4 cup (1 1/4 ounces) brown mustard seeds
  • About 1 cup plus 2 tablespoons (3 3/4 ounces) mustard powder
  • 1/2 cup water
  • 3/4 cup unsweetened cranberry juice
  • 1 1/2 teaspoons kosher salt
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cloves
  • 1/2 cup chopped dried cranberries
Instructions

1. Soak the mustard seeds: Place the mustard seeds and powder in a medium glass or ceramic bowl along with the water and cranberry juice. Set aside, covered (but not sealed airtight), for 24 hours.

2. Place the mixture in a food processor along with the salt and sugar and process for 1 to 2 minutes until the seeds are coarsely ground. Stir in the dried cranberries. This makes about 1 1/2 cups mustard.

3. The mustard may be very pungent at first. Cover and refrigerate for at least a day or two before using.

Each tablespoon: 60 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol; 7 grams sugar; 71 mg sodium.

Reprinted from The L.A. Times by Noelle Carter. Reprinted with permission.

Categories: 
Condiments/Chutneys
Tags: 
cranberries

Noelle Carter is a chef and test kitchen manager at the Los Angeles Times.

  • Andrea Reusing: The Key 3

    Andrea Reusing is the creator of the restaurant Lantern in Chapel Hill, N.C., and author of the book Cooking in the Moment: A Year of Seasonal Recipes. In this installment of The Key 3, she shares with Lynne Rossetto Kasper the techniques behind three of her favorite recipes: Turnip Soup, Overnight Braised Short Ribs and Tomato Salad.

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