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!
Ingredients
Step-by-step instructions
- 1
Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
- 2
Let stand at room temperature at least 2 hours.
- 3
Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
- 4
Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
- 5
Return to the blender.
- 6
Add raspberry jam.
- 7
Blend until well mixed.
- 8
Refrigerate in a covered container at least overnight or keep up to 1 month.
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