Festive Mustard

This recipe comes courtesy of “Chatelaine Recipes: Easy Holiday Cooking”. I decided to make it because it looked easy and I thought I could include it in my christmas gift baskets. As soon as I tasted it I realized that this is probably one of the best mustards I have ever tasted. I will probably make this mustard all the time now. This is a must try! It’s quite tangy and goes great with ham.

p.s. I actually didn’t give anyone a jar of this mustard.. I kept them all to myself!! :)

2 tbsp mustard seeds

1/4 cup cold water

3 tbsp white vinegar

1/4 tsp Worcestershire

3 tbsp dry mustard

1/3 granulated sugar

1/2 tsp salt

2 eggs yolks

In a small bowl, stir mustard seed with water, vinegar and Worcestershire. Let stand 30 minutes. Measure out dry mustard, sugar and salt into a small saucepan. Whisk egg yolks until lightly beaten. Pour into pan along with mustard seed mixture. Whisk constantly over medium heat until mixture thickens, approx 5 minutes. Spoon into sterilized jars and seal, keep refrigerated.

Makes only 3/4 cup of mustard, so if you are planning to give away as gifts, you will need to make the mustard in batches.

Cranberry Sauce

Happy Thanksgiving!

It’s here already! The Thanksgiving long weekend! Tomorrow I’m hosting a small intimate family dinner. But of course I am going all out. This is my time to show off a bit. I have to prove that I am actually making all these foods I put on the blog. 

Today has been a busy day of cleaning and prep work. The house is immaculate, the table is set, I’m organized and ready for tomorrow. I just finished making my Cranberry Sauce. I like to make it a day ahead just to get it out of the way and I like my cranberry sauce chilled. If you have never made Cranberry Sauce, then you are crazy. It is so easy to make. It literally takes 10 minutes. Once you make your own you will never buy another can of sauce again, I promise! 

Here’s my super easy recipe:

Cranberry Sauce

1 pkg. of fresh cranberries (12oz)

1 cup water

1 cup sugar

Zest from 1/2 an orange

1 whole star anise

Rinse the berries under cold water. In a saucepan mix together water, sugar, zest and star anise. Boil for 5 minutes. Remove the star anise and add the cranberries. Boil for approx. 5 minutes, until the skins pop. 

Serve either hot or chill in the fridge.

Makes approx. 2 cups of sauce.