Recipe Archives->Preserving->German Mustard 03

GERMAN MUSTARD
Yield 2 cups.

1/3 c. whole mustard seed
1/3 c. boiling water
1/3 c. dry mustard
1/3 c. hot water
1 c. cider vinegar
2 tbsp. dark brown sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
3 tbsp. light corn syrup

Combine mustard seed and boiling water in small bowl. In another
small bowl mix dry mustard with hot water. In small saucepan,
combine vinegar, brown sugar, salt, syrup and spices. Bring to
boil, then simmer (covered) for 5 minutes. Place vinegar mixture
and reserved mustard mixtures in blender. Blend on high speed,
stopping occasionally to scrape down sides with rubber spatula,
until mustard seed is crushed.  Pour into small containers with
tight fitting covers. Keep chilled.

Printable version: german-mustard03.txt.