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Monday, September 10, 2012

Lingonberry Mustard....

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'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 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.


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. 

I found some cute jars to put the mustard in.
My cute potato yield I got this year and a couple of garlic.  They tasted AMAZING

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.

The boys searching for arrowheads and artifacts as I pick berries.  This is what they call 'watching for bears'.  lol