I have mixed thoughts about purple mustard.

I didn't think about it really.  Cranberry Mustard sounded intriguing, and there wasn't a picture of it to go with the recipe, so I really had no idea what it was going to look like, but lo and behold...  it's purple.

I mean really purple.  See?

I don't know.  Smells like mustard.  I'm not a huge mustard fan, but Husband said it smelled really good.  I'm just confused by looking at it.  I've never thought "you know what this sandwich needs?  a bit of PURPLE!"  That beet horseradish stuff confuses me too.

I digress.  In case you want purple mustard, here is the recipe:

Cranberry Mustard

1 cup red wine vinegar

2/3 cup yellow mustard seeds

Bring vinegar to a boil on high heat, remove from heat and add mustard seeds.  Let soak until they absorb most of the liquid (about an hour).  Prepare jars, lids and canner.

1 cup water

1 Tbsp Worcestershire sauce

2 3/4 cups cranberries (fresh or frozen)

In a blender or a food processor, combine soaked mustard seeds, water, and Worcestershire sauce, process until they are a desired consistency for mustard (basically, as smooth as you have patience for).  Add cranberries and blend up some more.

I warn you, by this point you might think you've made some sort of smoothie, since it looks like this:

Looks like a smoothie, smells like mustard.  Yummy!

Transfer the mixture to a pot and bring to a boil over medium heat.  (At this point, I added another half cup or so of water...  since it was already pretty thick, and the recipe wanted me to reduce it further.  If I boiled it from the consistency it was, it would have just burned to the bottom of the pan.) 

3/4 cup sugar

1/4 cup dry mustard powder

2 1/2 tsp ground allspice

Whisk in sugar, mustard powder and allspice, continute boiling until volume is reduced and thickened (anout 15 minutes)

Ladle mustard into hot jars, leaving 1/4 inch headspace.  Remove air bubbles, wipe rim and add lids, finger-tight. 

Process jars in hot water canner, ensuring they are completely covered in water.  Process for 10 minutes.

I made Husband try it, and the stuff is tasty, just purple.  I don't know about purple mustard.