Karen in MA's Note:
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.
My Private Note
Units: US | Metric
- 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)
- 1Mix together the dry mustard, sugar, salt and flour.
- 2Stir the vinegar, yellow mustard and butter into the mixture until well combined.
- 3Refrigerate the mustard for at least 24 hours, which intensifies the heat.
- 4To make a glaze for turkey, combine ½ cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
- 5Pomegranate Balsamic Reduction.
- 6Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.
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Nutritional Facts for Cat Cora's Mustard
Serving Size: 1 (1124 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 792.1
- Calories from Fat 210
- Total Fat 23.4 g
- Saturated Fat 7.9 g
- Cholesterol 30.5 mg
- Sodium 4410.9 mg
- Total Carbohydrate 136.4 g
- Dietary Fiber 12.3 g
- Sugars 111.2 g
- Protein 15.9 g