Grainy Raspberry Mustard
Boldly elevate your condiment game with this Grainy Raspberry Mustard, an irresistible blend of tangy, sweet, and spicy flavors. This homemade mustard recipe combines earthy yellow and brown mustard seeds with vibrant fresh raspberries, creating a unique balance of punchy heat and fruity sweetness. A touch of honey and brown sugar enhances the raspberries’ natural tartness, while apple cider vinegar adds depth and zing. Crafted with minimal effort and requiring just a few staple pantry ingredients, this spreadable delight is perfect for sandwiches, grilled meats, or cheese boards. Refrigerate it for 24 hours to let the flavors fuse into a harmonious medley. Discover this versatile raspberry mustard recipe, a small-batch condiment that’s as gorgeous as it is delicious!
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Recipe Information
Ingredients
- 3 tablespoons Yellow mustard seeds
- 2 tablespoons Brown mustard seeds
- 1 cup Apple cider vinegar
- 1 cup Fresh raspberries
- 2 tablespoons Honey
- 1 tablespoon Brown sugar
- 1 teaspoon Salt
- 1 cup Water
Instructions
In a small bowl, combine the yellow and brown mustard seeds with 1/2 cup of apple cider vinegar. Allow the seeds to soak for at least 4 hours or, ideally, overnight to soften and absorb the vinegar.
In a small saucepan, combine the fresh raspberries, honey, brown sugar, and 1/2 cup of water. Cook over medium heat for 5-7 minutes, stirring occasionally, until the raspberries break down and the mixture thickens slightly.
Transfer the raspberry mixture to a fine-mesh strainer set over a bowl. Use a spoon to press the mixture through the strainer, discarding any solids. Set the strained raspberry puree aside.
In a blender or food processor, combine the soaked mustard seeds (including any remaining liquid), the remaining 1/2 cup of apple cider vinegar, the raspberry puree, and salt.
Blend the mixture until it reaches your desired consistency. For a chunkier texture, pulse the blender a few times instead of blending continuously.
Taste the mustard and adjust the seasoning by adding more honey for sweetness, vinegar for tanginess, or salt if needed.
Transfer the grainy raspberry mustard to a clean, airtight jar and refrigerate. Allow it to rest for at least 24 hours to let the flavors meld together before serving.
Store in the refrigerator for up to 2 weeks and stir well before each use.
Nutrition Facts
Calories |
448 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.9 g | 17% | |
| Saturated Fat | 0.7 g | 3% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2389 mg | 104% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 51.7 g | ||
| Protein | 10.4 g | 21% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 160 mg | 12% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 640 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
