Since I can’t rely on my friends to constantly travel to France for my condimental needs, I’ve taken to making my own mustard on a more regular basis. It starts out sharp — really sharp — and settles into a slightly less incendiary pungency.
Home made mustard is the Christmas miracle gift: shamefully easy to make, wonderfully variable and incredibly inexpensive. This mustard recipe gets it's pink color from the sweet blush of pomegranate juice and bits of tart cranberries.
With the holidays around the corner and a jeweled bag of Wisconsin cranberries in the fridge, a festive mustard was in order. Could cranberries and mustard go together? The trick was to find the right balance between bitter, sour, sweet and salty.