Total Time
Prep 15 mins
Cook 10 mins

This is an excellent condiment to serve with pork or lamb.

Ingredients Nutrition


  1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
  2. Whisk together the cornstarch and water; set aside.
  3. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
  4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
  5. Over medium-high heat, bring to a simmer, then let it cool.
  6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.
Most Helpful

2 5

Good start but just a bit bland as described. Added a bit more port, more sugar, more whole grain mustard, and some vinegar. Additionally, by the next day the mustard had settled into a very gooey consistency due to too much corn starch in the recipe. When I make this again I will cut the corn starch by half or more.