Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely puréed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture wine, vinegar and salt in top of small double boiler. Cook over boiling water; stirring occasionally; 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month.
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