MMMMM----- Recipe via Meal-Master (tm) v8.04
  
       Title: CRANBERRY HONEY MUSTARD
  Categories: Mustard, Condiments
       Yield: 3 Cups
  
     3/4 c  Yellow mustard seeds                     -stores
   1 1/2 c  Cider vinegar                       3 tb Honey
   1 1/4 c  Dried cranberries (available        1 ts Salt
            -in health-food and gourmet    
  
   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. Makes about 3 1/3 cups.
  
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