A quick post! One of the things I thought would be neat is to do a few recipes posts. I dabble in cooking stuff, I find it a very relaxing and soothing and challenging! As my husband calls it...it's one of my 'happy's'. Thank goodness he has a hollow leg. I think the only thing he refused to eat was my crab cake experiment, which was a complete disaster....but he swallowed one bite because he loves me so much!
Today is my lingonberry mustard recipe. I am a mustard fan. I adore mustard. I have three types of mustard in my fridge. I add mustard to every recipe I can, so it was only a matter of time till I decided to make my own. After much thought and experimentation I arrived here....in lingonberry heaven. We actually call these berries 'cranberries' as they are similar in looks and taste. They are my favorite berry. They have twice the amount of vitamin C as oranges, and have anti-inflammatory properties...and they taste like heaven. Dr. Oz. calls then the new 'superfruit', which I agree with! They are usually very tart and tangy, and they bloom in flavor when you add sugars. I have tons of recipes for these pretty little berries but I thought I would start with this one cause it's so different than what people expect you should do with berries.
The result is a tart, tangy berry filled mustard with tons of texture and a little bit of a spicy kick. It works great in marinades, and goes well with pork and fish. It also happens to be so very VERY pretty and make great holiday gifts.
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Lingonberry Mustard Recipe
1 cup red wine vinegar (or apple cider vinegar)
2/3 cup whole mustard seed (brown or yellow or both)
1 cup filtered or bottled water
2 cups lingonberries washed and sorted
1 cup sugar
1/2 cup yellow mustard powder
2 teaspoons all spice
1 teaspoon ground orange peel
Boil vinegar pour in a jar, add whole mustard seeds and let sit over night till vinegar is absorbed.
Pour seed mixture into a grinder or chopper and chop. Pour this into a sauce pan. Place lingonberries into grinder and chop. Add water, chop some more. Add this to seed mixture in pan.
Boil over high heat, reduce heat and simmer for 5 minutes.
Add the rest of the ingredients. Then simmer till it is your desired thickness. For me it's usually about 15 minutes. It will thicken a bit as it cools. Makes about 3 cups or 24 oz.
Pour in jars! And that is it! The mustard gains flavor and complexity as it sits. I like to put into small sterilized 4 oz jars and use hot bath canning to seal them up good for selling and gift giving but that is an extra step you don't need to take. A note, brown mustard seed makes the mustard spicier.
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| I found some cute jars to put the mustard in. |
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| My cute potato yield I got this year and a couple of garlic. They tasted AMAZING |
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| We purchased a Biolite stove and will be testing it this fall and winter. I will eventually do a review of this and some other products and gadgets we use here. |
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| The boys searching for arrowheads and artifacts as I pick berries. This is what they call 'watching for bears'. lol |
