Tangy Dried Cherry Condiment
Spunky Up Your Kitchen: Make Your Own Cherry Mustard
Add some zing to your meals with this DIY Cherry Mustard recipe, crafted with a touch of dried cherries and brown sugar for an addictive tart sweetness. Pair it with poultry, pork, chicken salad, or even crunchy pretzels for snacking.
What You Need:
Groceries: Pick up 100% juice with no added sugar from the beverage aisle. Our recommendation is the Just Tart Cherry from R. W. Knudsen.
Cooking Smart:
Allyl isothiocyanate, the oil in mustard seeds that give the pungent flavor and heat, can lose its punch over time. Thus, the longer your mustard sits in the fridge, the less spicy it becomes.
Originally part of our Make Your Own Mustard project, this recipe will certainly impress your taste buds.
- Yield: Approximately 1 cup
- Difficulty: A breeze
- Timeline: 22 mins, plus 2 hrs marinating time
Ingredients (9 items)
- 1/4 cup cherry juice (no sugar added)
- 1/4 cup ground mustard, such as Colman's
- 2 tablespoons white wine vinegar
- 1 tablespoon packed light brown sugar
- 1/4 teaspoon kosher salt
- 1/4 teaspoon Worcestershire sauce
- 1 large egg
- 1 large egg yolk
- 2 tablespoons finely chopped dried cherries
Let's Get Cooking:
- Combine the cherry juice, ground mustard, vinegar, brown sugar, salt, and Worcestershire sauce in a medium heatproof, nonreactive bowl and whisk until smooth. Add the egg and egg yolk and whisk until evenly combined. Cover tightly with plastic wrap and refrigerate for 2 hours.
- Fill a medium saucepan with 1 inch of water and bring to a simmer over low heat. Remove the plastic wrap from the bowl of mustard and place the bowl over the simmering water. Cook, whisking constantly, until thickened to the consistency of olive oil, approximately 10 minutes. Be sure to check that the water isn't boiling to prevent the eggs from curdling.
- Remove the bowl from the saucepan, add the dried cherries, and stir to combine. Transfer the mustard to a nonreactive container with a tight-fitting lid and cool completely before sealing and refrigerating for up to 2 weeks.
Enrich your taste buds with this cherry-infused mustard, perfect for sandwiches, veggies, or as a flavorful sauce enhancement. Enjoy!
This DIY cherry mustard recipe, part of our 'Make Your Own Mustard' project, is a breeze to make and yields approximately 1 cup. It's crafted with no added sugar cherry juice, ground mustard, brown sugar, vinegar, salt, Worcestershire sauce, egg, egg yolk, and dried cherries. For optimal taste, refrigerate the mustard mixture for 2 hours before cooking, and simmer it over low heat until thickened, then add the dried cherries and refrigerate for up to 2 weeks. Additionally, keep in mind that the longer the mustard sits in the fridge, the less spicy it may become due to the loss of allyl isothiocyanate, the oil in mustard seeds that provides the pungent flavor and heat.
