Mustard adds zippy flavor to almost anything you make in the kitchen. Adding dried cherries and brown sugar to this condiment gives it a tart sweetness, making it the perfect partner for poultry or pork. Mix some of our cherry mustard into chicken salad for a simple twist on your next sandwich, or dunk a crunchy pretzel straight into the jar for snacking.
What to buy: Cherry juice can be found in the beverage aisle of your local supermarket; look for 100 percent juice with no sugar added. We like the Just Tart Cherry from R. W. Knudsen.
Game plan: Allyl isothiocyanate, the oil in mustard seeds that gives pungency and heat, tends to dissipate over time, so the longer the mustard sits in the refrigerator, the less spicy it will become.
This recipe was featured as part of our Make Your Own Mustard project.
by Brianne Garrett | New year, new me. It’s a popular mantra that we all tell ourselves going into a new year—vowing that...