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two-ingredient berry mustard

by Jackie Newgent  |  December 28, 2018  |  2 Comments

two-ingredient berry mustard

I like traditional mustard. But I looove fruity mustard. Luckily, it’s super easy to make it yourself. It literally takes seconds to fix. You’re definitely going to want to try this two-ingredient berry version. Enjoy it as a condiment of choice for meatless or no-so-meatless burgers or cheesy sandwiches. Use it as a dipping sauce in place of honey mustard. Or try it as a topping for grilled fish or poultry. Yep, it’s quite versatile. By the way, you can transform this recipe into an intriguing three-ingredient condiment by adding 1/2 teaspoon of minced fresh herbs, such as basil, rosemary, or tarragon. Whether you opt for the two- or three-ingredient version, do plan to enjoy it often!

two-ingredient berry mustard

two-ingredient berry mustard

Yield: 4 servings

Serving size: 1 tablespoon



  • 3 1/2 tablespoons 100% fruit-sweetener berry fruit spread of choice, such as raspberry, strawberry or blackberry
  • 1 1/2 teaspoons spicy mustard



Stir together the fruit spread and mustard. Serve.


Per serving: 35 calories, 0g total fat, 0g saturated fat, 0g trans fat, 0mg cholesterol, 35mg sodium, 8g total carbohydrate, 0g dietary fiber, 7g total sugars includes 0g added sugars, 0g protein



The “Before” Version

Compare to honey mustard


Tasteover Tips

  • Choose a fruit spread that’s 100% fruit sweetened, such as Fiordifrutta Organic Fruit Spreads or Polaner All Fruit Spread Fruit
  • Choose a spicy mustard that’s organic or non-GMO, like Primal Kitchen Organic Spicy Brown Mustard or Sir Kensington Spicy Brown Mustard
  • Adjust the ratio of fruit spread to mustard as desired
  • Need inspiration? Of the dozens (yes, that’s plural!) of dishes that I served at my holiday party this year, one was turkey burger sliders with baby arugula, brie, and raspberry mustard. The platter was empty at the end of the night, so I’m guessing it was a hit!
two-ingredient berry mustard
two-ingredient berry mustard

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