Spicy mustard

Yield: 1 Servings

Measure Ingredient
1 cup Cider Vinegar
4 \N Whole Cloves
4 \N Peppercorns
1 \N Bay Leaf
4 \N Juniper Berries
1 cup Mustard, Dry
1 tablespoon Worcestershire Sauce
1 teaspoon Salt
2 tablespoons Honey
2 tablespoons Light Brown Sugar
¼ teaspoon Ginger, Ground
¼ teaspoon Cinnamon, Ground
¼ teaspoon Ground Allspice

In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer for 5 minutes.

Place the dry mustard, Worcestershire sauce, salt, honey, light-brown sugar, ginger, cinnamon, & allspice in the container of a blender or food processor fitted with a steel blade. Strain the boiled mixture & add to the container. Process for 1 minute. Scrape down sides of container with rubber spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a well-sealed container & allow to stand overnight to thicken before using.

Makes 1¼ cups.

Serving Ideas : pates, pork, ham Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@...> Date: Sat, 11 Jan 1997 00:46:26 -0500

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