Prep 20 mins
Cook 10 mins
I haven't tried this recipe. It's posted in response to a recipe request. But it sounds really good! I am guessing on how much it makes, because the computer says I have to put the amount. If anyone makes it, perhaps you could alert Gay or Troy to the amount. Thanks!
- 1⁄4 cup mustard seeds
- 2 teaspoons mustard powder
- 1⁄4 cup water
- 1⁄4 cup dry white wine
- 1⁄3 cup raspberry vinegar
- 1⁄2 teaspoon salt
- 1⁄2 cup raspberry jam, seedless
- Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
- Let stand at room temperature at least 2 hours.
- Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
- Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
- Return to the blender.
- Add raspberry jam.
- Blend until well mixed.
- Refrigerate in a covered container at least overnight or keep up to 1 month.
This was so much fun -- my first time ever making my own mustard! I couldn't believe how easy it was ... this recipe is extremely easy. It made a very mild, sweet mustard -- reminded me a bit of the cranberry mustards that show up around holiday time. I used yellow mustard seeds, but next time I'll try some of Penzey's brown mustard seeds, or a combination, to see if I can make it a bit spicier. This was terrific! Oh, I'd say it makes a bit less than a cup ... certainly not more than that. Thanks for posting this!