Ingredients
| 5 tbsp. | dry mustard | | 1/4 cup | mustard seeds | | 1/2 cup | water | | 1 cup | cider vinegar | | 1 clove | garlic, crushed | | 2 tbsp. | dark brown sugar | | 1 tsp. | salt | | 1/4 tsp. | ground ginger | | 1/4 tsp. | allspice and cinnamon | | 2 tsp. | honey (optional) |
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Instructions
In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil; reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer. Simmer very gently for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor, process to grainy purée. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator.
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