Grainy Raspberry Mustard
- Reviews 1
Ready In: 30 mins
Yields: 1 cup
Ingredients
- 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
Directions
- 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.
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