Fresh or thawed cranberries
Mustard seed & mustard powder
Sugar
Red wine vinegar
Allspice
Bring vinegar to a boil, then remove from heat and add mustard seeds. Soak for 1 hour.
Combine seeds, cranberries, and water in a food processor and pulse until chopped but not smooth.
Transfer to a saucepan and bring to a boil, then reduce heat and simmer.
Add sugar, mustard powder, and allspice and continue to simmer until reduced by ?.
Transfer to clean jars, place lids, and let cool before storing in the fridge or process in a water bath canner for 10 minutes.
Processed jars will last for 12-18 months in a cool dry place, and opened jars will last about 1 month in the refrigerator.
Serve with cheese for a tangy condiment or spread on a leftover turkey sandwich!