Port Wine Cherry Mustard

Port Wine Cherry Mustard is a tasty blend of combination sweet and spicy mustard; perfect for snacking with pretzels or as a condiment with ham, pork or roast beef.

Port Wine Cherry Mustard

This was a spur of the moment, “I wonder if this would work” plan. I’ve said it before and it’s true; my fridge is often my strongest inspiration…seeing some items juxtaposed together can get my taste buds integrating with my thinking cap…and well, here we are, Port Wine Cherry Mustard.

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Port Wine Cherry Mustard
My mustard collection takes up 2 shelves in the door of my fridge. I think they are supposed to be butter and condiment shelves but come on…butter can be stored somewhere else and is easy to find. Salted and unsalted; not a ton of variety; certainly no need for it’s own shelf!

When I’m shopping, the condiments are what I enjoy perusing the most and I admit I’ve spent WAY more than I should at Williams Sonoma or Whole Foods if a mustard sounded appealing. But I’ve discovered a little secret. It is so easy to make your own.

Of course making your own could mean a ready supply of something basic but even more fun? Do something wild.

I just ran out of a plum mustard that I loved so had no qualms about trying a cherry variety. Subtlety sweet but with a definite tang it’s going to be great as a snack with pretzels or used in conjunction with ham, pork or beef.

Ingredients are wide open but the one most important thing I discovered was how important it is to find a place to buy bulk mustard seeds.

I compared prices at the grocery store and  Savory Spice Shop and the 2 oz bottle at the store costs about the same as 8 oz bulk. Definitely worth the effort if you think there is any chance you will be on a ‘mustard makin’ binge like me.

Port Wine Cherry Mustard

I decided to go with a blend of seeds; half yellow (sometimes called white) and half brown. It not only makes a great flavor profile but I just love the way it looks when I leave some of the seeds whole during processing. I typically use apple cider vinegar with about 5% acidity and I like it in this application.

Typically you mix equal parts vinegar to seeds but if you use a vinegar with less acidity you might have to add a bit more. I’m anxious to try something with balsamic vinegar; I’ll add it to the apple cider vinegar because it is a bit sweet but I just know it will make a stellar end result.

The process is easy and if the results of this Port Wine Cherry Mustard are any indication, worth it.

Port Wine Cherry Mustard

Port Wine Cherry Mustard

A wonderful combination sweet and spicy mustard; perfect for snacking with pretzels or as a condiment with ham, pork or roast beef.
5 average from less than 50 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Salads, Dressings, Marinades and Sauces
Cuisine American
Servings 32 Servings
Calories 31 kcal


  • ½ cup port wine plus extra for adjustments
  • 4 ounces Bing Cherries pitted and halved
  • ¼ cup yellow mustard seeds
  • ¼ cup brown mustard seeds
  • cup champagne vinegar
  • ¼ cup water
  • teaspoon sea salt
  • 2 tablespoons honey
  • 2 teaspoons dry mustard


  • Combine cherries and port wine in a small saucepan and bring to a simmer. Simmer until cherries are soft; approximately 15 minutes.
  • Put the yellow and brown mustard seeds in a non-reactive container and cover with the vinegar and allow to sit until the seeds have absorbed all of the liquid, about 4 hours or overnight.
  • Once the seeds are ready, add all of the ingredients to a processor and process until it’s to your liking. I like to leave some of the seeds whole but you can process until completely smooth too.
  • Add more port wine if mixture needs more liquid.
  • Fill small, sterilized jars with mixture and seal with lid. Store in refrigerator for up to one month.


I’ve been putting the mustards into small jars and not putting them through a canning process, just keeping them in the fridge. If you want to try canning them, please follow instructions for your area and be sure to check the ph of the finished product to insure a satisfactory result.


Nutrition Facts
Port Wine Cherry Mustard
Serving Size
1 Tablespoon
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Keyword mustard, port wine, rosemary, cherry, tequila
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    1. This was SO good and now I’m on a roll…drying some herbs from the garden and thinking about bourbon too. So easy and so good!

  1. This looks great. I’ve been curious to start trying things like mostardas as well, which I understand are similar to this mix of fruit and mustard. (There’s a whole new obsession for you)!

    1. So easy to become an obsession. I will now be the ice cream, mustard and cocktail blog. Makes entirely no sense and there is some fun in that huh? 🙂

  2. Wow, thats an amazing recipe. This is the first time in my life I am seeing so many different varities of mustards. I have never seen these many varities in my life but as your fond of it and you like it, a very good job done by you.

  3. Brilliant looking recipe! May have to make it this weekend! Question….do you know the shelf life? Silly question since it appear you will gobble it up quickly, but have you ever given them as gifts etc? I would like to make some in bulk and want to be able to give expectations of shelf life.

    1. This is a very good question that I have yet to get the best answer to so I’ll tell you what I know. I have read that some people can them, ie a hot water bath but you need to check the PH on any of these ‘creations’ to be certain it’s optimal. I don’t can anymore so that would require some research on your part and some ph testing equipment (all the reasons why I don’t bother). BUT…if making and then refrigerating, canning (ie that hot water bath) is not required although this is where it gets complicated. I have read that they would then be fine from one month to a year. WOW…huge difference! Since I’ve never had any around for that long yet, I can’t give you an absolute but I think it’s safe to think they are good for a couple of months. I’m going to make some for holiday gifts and will only be using the small half-pint jars and a suggestion that the product be used within 2 months or unless it appears spoiled (how the heck do you say that on a Christmas gift in a way that does not make the recipient wretch?). If I get more detailed info; I’ll send it along to you…wish I could help more.

      1. I did a bit of research and think this article from someone who has been making mustard longer than I have is helpful and quite informational. As I expected, the combination of vinegar and mustard is a pretty potent mix and canning it is not either recommended or required according to Hank but take a look; it’s more good info:


  4. I’ve never seen such an array of mustards in one home before! You are the best for making your own mustards too. I can see a regular mustard feature coming on this blog like your Cocktail Fridays (hopefully) *Mustard Mondays* maybe?

    I hope you do get that LG fridge one day, truly I do.

    1. Hehe…but no. I’m actually starting a new Weds post; something from the archives; that will be more than enough to put me over the edge. But…making your own mustard is so easy and the results make it totally worthwhile; try it!

  5. You mentioned your obsession with mustard the last time we chatted. You weren’t exaggerating. That’s a lot of mustard! The first thing I thought of when I heard the the title of the recipe was pork. I have no doubt it would taste great on pork.

    1. Me too…I’m thawing a little roast now; thinking I’ll just slow cook and then cut it in slices for sandwiches so I can try this mustard on them.

  6. Wow weee…i didn’t even know there were so many differnt types of mustards…lol.
    I want to try each and every one now…..hehe

    1. The one I love the most, the plum mustard? It was all gone and I was so sad but yes, there are a lot of different ones available and now my fridge will have even more soon! 🙂

    1. I should have asked everyone to do a ‘mustard photo’ it seems; glad to know I’m not alone…and part of my wealth of mustards is having too many; some of those just might be redundant because I forget what I have!

    1. It is a lot and to tell you the truth…I was sort of surprised myself when I decided to see how much I had; but I love it all and I’m with you…it can add a great element to so many dishes. Now off to make some tarragon mustard…somebody stop me!

  7. I paused at the cherries today at the store, w ordering if I’d have time to make something with them. I too love mustard so guess I’ll go back. This just sounds too good! Did you develop this recipe yourself?

    1. I did Lynn, I wanted to make something different from the basic which is just seeds and vinegar basically; I had the cherries and thought if I liked one with plums…why not cherries? Nothing ventured, nothing gained right? Glad I ventured!

    1. Certainly Jen. Shh…don’t tell but I’ve already finished off one of those small jars. All I needed was some pretzels.

  8. Wow, Barb! That is quite the collection of mustard indeed. I’m so impressed! That raspberry honey mustard pictured above is one of my personal favorites. Perfect for dipping pretzels in. I will have to try making this. I’ve never made my own mustard before nor have I ever had cherries in mustard. Lovely!

    1. Not unlike raspberry mustard really but such fun to make your own. I’ve already got more seeds brewing in vinegar; a simple tarragon mustard has to be made before my tarragon goes bye bye this season.

  9. Ok, I’ll admit that I was unsure about cherry mustard but you have convinced me. Just like pea and pickle salad sometimes greatness is hidden in the strangest of places.

    1. I have almost finished off one of those small jars already; pretzel dipping has done me in. Yes, I’ve saved one for you. Hurry. 🙂

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