Categories: Mustard, Condiments 
      Yield: 3 cups 
  
    3/4 c  Yellow mustard seeds 
  1 1/2 c  Cider vinegar 
  1 1/4 c  Dried cranberries (available 
           -in health-food and gourmet 
           -stores 
      3 tb Honey 
      1 t  Salt 
  
  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.