Grainy Raspberry Mustard

READY IN: 30mins
Recipe by ciao

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!

Top Review by KLHquilts

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!

Ingredients Nutrition

Directions

  1. Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
  2. Let stand at room temperature at least 2 hours.
  3. Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
  4. Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
  5. Return to the blender.
  6. Add raspberry jam.
  7. Blend until well mixed.
  8. Refrigerate in a covered container at least overnight or keep up to 1 month.

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