Chief
08-13-2007, 10:18 AM
1 1/2 Champagne Vinegar
1/2 C Raspberry Vinegar
2 T coarse salt
2 C strained Raspberry Puree
1 oz Pomengranate Molassas
1 lb Dark Mustard Seeds, coarsely ground
Combine everything except the ground mustard seed in a large saucepot, and bring to a simmer over medium heat, stirring well. Once it is hot, begin adding the ground mustard seed, stirring well untill all of the ground seed is incorporated. If necessary, add up to a cup of water to thin the mixture a bit.
Stir the mixture constantly, while continuing to bring the mixture back to a simmer. Allow the mustard to cook for severa minutes while stirring constantly. The mix will begin to smooth out after it comes back to a low boil. Taste the mix, and adjust the seasoning, and the sweetness. This should be tart, ans slightly sweet. You can add more molassas as needed.
Remove from heat, and ladel into 4 oz jars that are clean and sterilized. Leave about 1/4 inch of clearance, and seal with new lids and rings. Process the jars in a boiling water bath for 10 minutes, remove from the water and cool.
Like all mustards, this must age for at least a week or so, before use. the older it gets, the smoother and more mellow the taste.
This batch makes about 12 4 oz jars, which is plenty for our use, and leaves several jars for my wife to use as gifts.
Enjoy!
;D
1/2 C Raspberry Vinegar
2 T coarse salt
2 C strained Raspberry Puree
1 oz Pomengranate Molassas
1 lb Dark Mustard Seeds, coarsely ground
Combine everything except the ground mustard seed in a large saucepot, and bring to a simmer over medium heat, stirring well. Once it is hot, begin adding the ground mustard seed, stirring well untill all of the ground seed is incorporated. If necessary, add up to a cup of water to thin the mixture a bit.
Stir the mixture constantly, while continuing to bring the mixture back to a simmer. Allow the mustard to cook for severa minutes while stirring constantly. The mix will begin to smooth out after it comes back to a low boil. Taste the mix, and adjust the seasoning, and the sweetness. This should be tart, ans slightly sweet. You can add more molassas as needed.
Remove from heat, and ladel into 4 oz jars that are clean and sterilized. Leave about 1/4 inch of clearance, and seal with new lids and rings. Process the jars in a boiling water bath for 10 minutes, remove from the water and cool.
Like all mustards, this must age for at least a week or so, before use. the older it gets, the smoother and more mellow the taste.
This batch makes about 12 4 oz jars, which is plenty for our use, and leaves several jars for my wife to use as gifts.
Enjoy!
;D