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Actually her grandmother Alma's mustard, traditionally used to glaze their Thanksgiving turkey, when blended with her Cat's Pomegranate Balsamic Reduction. From People Magazine.
- 1⁄2 cup dry coleman's mustard (about a 2-oz. can)
- 1⁄2 cup granulated sugar
- 1 pinch kosher salt
- 1 tablespoon all-purpose flour
- 1⁄2 cup apple cider vinegar
- 9 ounces prepared yellow mustard
- 1 tablespoon unsalted butter, melted
Pomegranate Balsamic Reduction
- 1 cup pomegranate juice
- 1 cup balsamic vinegar (a good balsamic, but not your most expensive bottle)
- Mix together the dry mustard, sugar, salt and flour.
- Stir the vinegar, yellow mustard and butter into the mixture until well combined.
- Refrigerate the mustard for at least 24 hours, which intensifies the heat.
- To make a glaze for turkey, combine ½ cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
- Pomegranate Balsamic Reduction.
- Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.