Easy Recipe Finder

Recipe Feeder
5 tablespoon Mustard, Dry
4 tablespoon Mustard, Seeds
½ cup Water
1 cup Cider Vinegar
1 large Garlic Clove, Crushed
2 tablespoon Brown Sugar, Dark
1 teaspoon Salt
¼ teaspoon Ginger
¼ teaspoon Cinnamon
¼ teaspoon Ginger
2 teaspoon Honey

In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second pan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes.

With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator.
 
Top