Ingredients
-
1/4
-
2
-
1/4
-
1/4
-
1/3
-
1/2
-
1/2
-
-
-
-
-
-
-
-
Directions
Grainy Raspberry Mustard, I haven’t tried this recipe It’s posted in response to a recipe request But it sounds really good! I am guessing on how much it makes, because the computer says I have to put the amount If anyone makes it, perhaps you could alert Gay or Troy to the amount Thanks!, This was so much fun — my first time ever making my own mustard! I couldn’t believe how easy it was this recipe is extremely easy It made a very mild, sweet mustard — reminded me a bit of the cranberry mustards that show up around holiday time used yellow mustard seeds, but next time I’ll try some of Penzey’s brown mustard seeds, or a combination, to see if I can make it a bit spicier This was terrific! Oh, I’d say it makes a bit less than a cup certainly not more than that Thanks for posting this!, I haven’t tried this recipe It’s posted in response to a recipe request But it sounds really good! I am guessing on how much it makes, because the computer says I have to put the amount If anyone makes it, perhaps you could alert Gay or Troy to the amount Thanks!
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Steps
|
1
Done
|
Blend Mustard Seeds, Mustard Powder and Water in Blender For 1 Minute Until You Have a Coarsely Pureed Paste. |
|
2
Done
|
Let Stand at Room Temperature at Least 2 Hours. |
|
3
Done
|
Combine the Mustard Mixture, Wine, Vinegar and Salt in the Top of a Small Double Boiler. |
|
4
Done
|
Cook Over Boiling Water, Stirring Occasionally, For 10 Minutes or Until Slightly Thickened. |
|
5
Done
|
Return to the Blender. |
|
6
Done
|
Add Raspberry Jam. |
|
7
Done
|
Blend Until Well Mixed. |
|
8
Done
|
Refrigerate in a Covered Container at Least Overnight or Keep Up to 1 Month. |
