Red Pepper Mustard

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Sauté the onions, red peppers, habenero pepper in the olive oil.
  • Add the vinegar, sugar, spices and continue to sauté so the the spices sweat with the vegetables.
  • Add the apricot nectar and frozen orange juice concentrate. Bring the mixture to a boil and simmer for 5 minutes.
  • Mix the flour and water together carefully so that you have no lumps and pour into the bubbly peppers. Whisk until thick.
  • Pour the hot mixture into sterilized jars, clean the top of jar and then close with the tops and rings. Process the mustard in a water bath for 10 minutes after the water boils, or 20 minutes in a steam canner.
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