Blueberry Mustard

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

• Ready In: 25 mins
• 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.