At the end of the holiday season, my freezer is filled with cranberries.
Once I learned about canning cranberry mustard, I knew just what to do with them.
This mustard is both fresh and tangy.
It’s a perfect accompaniment to Easter ham and other delicious holiday meals.
How to Make & Can Cranberry Mustard (Step-by-Step)
You’ll need several hours to complete this recipe, as you’re starting with dry ingredients that need time to rehydrate.
Equipment Needed
- Saucepan with lid
- Food processor
- Small saucepan
- Water canner with lid
- Seven 4-ounce jars with lids and rings (for a whole canner load)
- Jar lifter
- Lid lifter
- Canning funnel
Ingredients
- 1 cup red wine vinegar (need at least 5% acidity)
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2¾ cups cranberries
- ¾ cup sugar
- ¼ cup dry mustard
- 2½ teaspoon allspice or nutmeg (optional)
Prep Time
About 2 hours (most of it unattended)
Cook Time
30 minutes
Canning Time
10 minutes
Step 1: Soften Mustard Seeds
This recipe starts with dried mustard seeds, which are both very small and very chewy. To make a mustard sauce, we need to soften them.
Add 1 cup of red wine vinegar to a boil over high heat.
Once it’s boiled, remove it from the heat and add 2/3 cup of yellow mustard seeds to the fluid.
Put a lid on the saucepan and let the seeds sit at room temperature for about 90 minutes.

Step 2: Wash and Inspect Cranberries
I’m using frozen cranberries in this recipe, as I have so many in my freezer. I didn’t defrost them for this recipe, as it works just fine either way.
You can use fresh berries or defrosted frozen berries instead if you prefer.
Rinse your berries and inspect them, tossing anything that isn’t bright red and ripe.
You’ll need 2¾ cups of cranberries for this recipe, which is about the size of a 12-ounce bag.
Step 3: Process Softened Seeds
Place your prepared berries, along with the liquid they soaked in, in a food processor.
Add 1 cup of water and 1 tablespoon of Worcestershire sauce. Pulse the liquid until the seeds are chopped.
I use the pulse method, as the liquid should be slightly gritty when it’s processed.
If I blend at a constant speed, I chop the seeds too fine (and then I have to start over again).

Step 4: Add and Chop Cranberries
Add your rinsed cranberries to the seeds in the food processor.
Use the pulse method again, and chop your berries until they’re in very tiny bits. If you’re using frozen berries, this process could take a while (and be very noisy).

Step 5: Heat Your Cranberry Sauce
When all of your berries and seeds are blended, put this mixture back in your pan. Over medium-high heat, bring the mustard to a boil.
The natural sugars in the cranberries can scorch when the mustard is cooked over high heat. Stirring regularly keeps the particles moving, so they can’t burn and ruin the flavor.
Once your mixture is boiling, turn down the heat and cook gently for 5 minutes.

Step 6: Add Other Ingredients
Add ¾ cup sugar, ¼ cup of dry mustard, and 2¼ teaspoon of allspice or nutmeg to your liquid. I prefer the spicy tang of nutmeg, but some people believe allspice provides a deeper flavor profile.
Step 7: Reduce Mustard Volume
Bring the mustard to a boil and keep cooking it for 15 minutes. Stir the mustard regularly to ensure it doesn’t scorch or burn.
There’s no spoon test for mustard, so you’ll have to use your best judgment. In general, this mustard is done when about a third of the liquid in the pan has evaporated.

Step 8: Prepare Lids and Rings
While your mustard cooks, wash your jars with hot and soapy water. Set aside any jars with cracks or nicks.
For a full batch of this recipe, you’ll need seven 4-ounce jars.
Place your prepared jars in the canner and fill it with water. Put the lid on the canner and turn the heat on medium. Let your jars simmer while you keep working on your recipe.
This step ensures your jars are clean and ready to hold your mustard.
Place your lids in a saucepan and cover them with water. Place the pan over low heat and let them rest and soften until you need them.
Step 9: Fill Your Jars
Remove your prepared jars from the canner and place them on a cutting board. Remove your mustard from heat, and get ready to fill your jars with mustard.

Place your canning funnel in one jar and fill it with mustard. Leave at least ¼ inch of space at the top of the jar for the mustard to expand during processing.
Run a knife around the edge to remove air bubbles.
Dampen a paper towel and run this across the top of each jar. Remove a lid with a lid lifter, and affix it with a ring screwed down finger-tight.
Repeat until all your jars are filled.
Step 10: Process Your Jars

Place your approved jars in the canner.
I like to use my jar lifter for this step, as the tiny jars in this recipe are hard to put in boiling water without burning my fingers.
Lower the jars and ensure they’re covered by at least an inch of water. Put the lid on the canner when the water is boiling. Process for 10 minutes.
Adjust for your elevation as needed.
Step 11: Let Jars Rest
When the processing time is complete, take the lid off the canner and turn off the heat. Let the jars rest for 5 minutes.
Remove the jars from the canner and place them on a cutting board to rest for 24 hours.
The contents will stabilize, and the lids will seal tightly during this time.
Step 12: Test Your Lids
Remove the rings from your jars and push down on the center of each lid. The metal shouldn’t move, and it should be depressed.
If any jars didn’t seal, put them in the refrigerator for immediate use.
Write the date and the contents on the top of each properly sealed jar. Store them in a cool, dark place until you’re ready to use them.

How Long Does Canned Cranberry Mustard Last?
The USDA says foods preserved in a water canner should be eaten within about a year. After long periods of storage, canned foods can change color, and the flavors can change.
As a worst-case scenario, mustard can also be dangerous after too long in storage.
Ideas for Using Cranberry Mustard
There are all sorts of amazing ways to use this mustard. These are some of my favorites:
- Serve this mustard alongside your Easter ham for a special treat.
- Dilute cranberry mustard for a delicious salad dressing.
- Slather mustard on poultry for a new spin on roast.
- Substitute cranberry mustard for standard versions in cheese sandwiches.
- Spice up meat leftovers with cranberry mustard.
- Dress cauliflower with cranberry mustard sauce.
- Cook tofu in an air fryer and serve with cranberry mustard.
- Slather fish with mustard, place it in tin foil, and roast for a delicious dinner.
- Place your mustard on a cracker or rice cake for a quick snack.

Equipment
Ingredients
- 1 cup red wine vinegar (must be at least 5% acidity)
- 2/3 cup yellow mustard seeds
- 1 cup water
- 1 tablespoon Worcestershire sauce
- 2¾ cups cranberries
- ¾ cup sugar
- ¼ cup dry mustard
- 2½ teaspoons allspice or nutmeg (optional)
Instructions
Soften Mustard Seeds
- Bring 1 cup of red wine vinegar to a boil in a saucepan. Remove from heat, add 2/3 cup yellow mustard seeds, cover, and let soak at room temperature for about 90 minutes to soften.
Wash and Inspect Cranberries
- Rinse 2¾ cups of cranberries thoroughly, discarding any that are dull or damaged. Use frozen cranberries directly from the freezer or fresh if preferred.
Process Softened Seeds
- Transfer the soaked mustard seeds and their liquid to a food processor. Add 1 cup water and 1 tablespoon Worcestershire sauce. Pulse until the seeds are chopped but still slightly chunky.
Add and Chop Cranberries
- Add the rinsed cranberries to the food processor. Pulse until the cranberries are finely chopped, maintaining a chunky texture.
Heat Your Cranberry Sauce
- Pour the mixture into a small saucepan and bring to a boil over medium-high heat, stirring regularly. Reduce heat and simmer for 5 minutes to blend the flavors.
Add Other Ingredients
- Stir in ¾ cup sugar, ¼ cup dry mustard, and 2½ teaspoons allspice or nutmeg (if using). Mix well to incorporate all ingredients.
Reduce Mustard Volume
- Continue cooking the mixture over medium-high heat for 15 minutes, stirring frequently, until it thickens to a paste-like consistency.
Prepare Lids and Rings
- Sterilize your jars by washing them in hot, soapy water and inspecting for any cracks. Place the jars in a water canner and bring to a simmer. Simultaneously, soften the lids by placing them in boiling water.
Fill Your Jars
- Using a jar lifter, remove the hot jars from the canner. Fill each jar with the hot mustard mixture using a canning funnel, leaving ¼ inch of headspace. Remove air bubbles by running a knife around the inside edge and wipe the rims clean with a damp paper towel.
Process Your Jars
- Secure the lids with rings, tightening until finger-tight. Place the filled jars back into the water bath canner, ensuring they are submerged by at least an inch of water. Process for 10 minutes, adjusting for altitude if necessary.
Let Jars Rest
- After processing, turn off the heat and let the jars sit in the canner for 5 minutes. Remove them using the jar lifter and place them on a cutting board to cool completely for 24 hours.
Test Your Lids
- After 24 hours, check each lid by pressing the center. It should not move or pop back. Label the jars with the date and store them in a cool, dark place. Refrigerate any jars that haven’t sealed properly and consume within a few days.
Notes
- Mustard Seeds: Yellow mustard seeds provide a robust flavor, but feel free to experiment with different varieties for unique tastes.
- Acidity: Ensure your red wine vinegar has at least 5% acidity to safely preserve the mustard.
- Spice Options: Allspice adds warmth, while nutmeg offers a sweeter note. Choose based on your flavor preference.
- Sugar Adjustment: Adjust the sugar to achieve your desired balance of sweetness and tanginess.
- Sterilization: Properly sterilizing jars and lids is essential to prevent contamination and ensure longevity.
- Processing Time: Adjust processing time according to your altitude to ensure safe sealing.
- Storage: Properly sealed jars can last up to a year in a cool, dark place. Labeling helps keep track of freshness.
