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. ---------------------------------------------------------------------------
Nutrition
Ingredients
