---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
 
       Title: Cranberry Honey Mustard
  Categories: Sauce
       Yield: 3 Cups
 
     3/4 c  Yellow mustard seeds
   1 1/2 c  Cider vinegar
   1 1/4 c  Dried cranberries
       3 tb Honey
       1 ts Salt
 
   As the dried cranberries soak with the mustard and vinegar, their 
 bright
   red color leaches out into the vinegar. The resulting mustard is a 
 pretty,
   cranberry-tinted pink. In a non-aluminum pot or jar, combine the 
 mustard
   seeds, vinegar and cranberries; cover and soak for 48 hours, adding
   additional vinegar if necessary to maintain enough liquid to cover 
 the
   seeds. Scrape the soaked seed-and-cranberry mixture into a food 
 processor
   and process until the mixture turns from liquid and seeds to a creamy
   mixture flecked with seeds and bits of cranberry. Add honey and salt. 
 The
   process takes at least 3-4 minutes, so be patient. You may need to 
 add
   additional vinegar as necessary to create a nice creamy mustard; keep 
 in
   mind that it will thicken slightly upon standing. After about one 
 week of
   aging, the cranberry flavor seems to settle into this mustard and 
 make it
   all the better, but it is perfectly good immediately.
 
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