Recipe: Tart Cherry Mustard

Tart Cherry Mustard

Makes 1 cup

Chef Brian Polcyn created this tart fruit mustard to make use of one of Michigan's outstanding natural products. It goes well with pork and sausages, especially Teutonic varieties such as Thuringer, hunter and summer sausages. The mustard can be refrigerated in an airtight container for up to 1 month.

Adapted from "Charcuterie: The Craft of Salting, Smoking, and Curing," by Polcyn and Michael Ruhlman (Norton, 2005).

2 tablespoons dry mustard, such as Colman's

3 large egg yolks

1/2 cup unsweetened cranberry juice

3 tablespoons white wine vinegar

1/4 teaspoon salt, or more to taste

1/2 tablespoon Worcestershire sauce

2 tablespoons light brown sugar

Pinch cayenne pepper

3 tablespoons finely chopped dried tart cherries

Combine all the ingredients except the cherries in a large heatproof bowl set over a medium saucepan with a few inches of barely boiling water. Cook for about 15 minutes, whisking continuously but gently, until the mixture is thickened and smooth; a whisk drawn through the mustard should leave a line. (Do not beat it too vigorously, or it will become frothy.) Remove from the heat and add the cherries, stirring to combine. Taste and adjust the seasoning as necessary. Cover and refrigerate to chill thoroughly.

Per 1-tablespoon serving: 28 calories, 1 g protein, 4 g carbohydrates, 1 g fat, 38 mg cholesterol, 0 g saturated fat, 44 mg sodium, 0 g dietary fiber

Recipe tested by Bill Hollyer; e-mail questions tofood@washpost.com