Prep 15 mins
Cook 10 mins
This is an excellent condiment to serve with pork or lamb.
Make and share this Blueberry Mustard recipe from Food.com.
- 4 tablespoons cornstarch
- 4 tablespoons water
- 1⁄2 cup blueberries, more if needed (if using frozen, thaw first)
- 1⁄4 cup whole blueberries (no need to thaw, if using frozen)
- 1⁄2 cup port wine
- 1 tablespoon chopped shallot
- 2 tablespoons white sugar
- 6 tablespoons prepared Dijon mustard
- 2 tablespoons prepared whole grain mustard
- 1 tablespoon yellow mustard seeds
- 1 tablespoon white wine
- Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
- Whisk together the cornstarch and water; set aside.
- 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.
- In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
- Over medium-high heat, bring to a simmer, then let it cool.
- Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.
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.