Blueberry Mustard

Submitted by Lennie

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

 

• Ready In: 25mins
• Ingredients: 11
• Serves: 6

ingredients

• 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

directions

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.

Reviews

[Tapefreak]

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.