Sweet German Mustard
by johanssen

Title: Sweet German Mustard
Categories: Sauces, German, Mustard
Yield: 1 servings

1/4 c Mustard seeds, whole
1/2 c ;Water, hot tap
1/4 c ;Water, cold tap
2 T Sugar, dark brown
2 sm Garlic clove; peeled &
2 pn Cloves; ground
5 T Dry mustard
1 c Cider vinegar
2 ea Sl Onion, slice
1 1/2 t Salt
1/4 t Cinnamon, ground
1/4 t Allspice, ground
1/4 t Tarragon, dried; crumbled
3 T Corn syrup, light
1/4 t Dill seeds

Soak together the mustard seeds, dry mustard, hot
water, & 1/2 cup of the vinegar for at least 3 hours.
Combine in a saucepan the rest of the vinegar, cold
water, onion, brown sugar, salt, garlic, cinnamon,
allspice, dill seeds, tarragon & cloves. Bring to a
boil, boil for one minute & cover. Let stand one hour.
Scrape soaked mustard mixture into a blender. Strain
into it the spice infusion, pressing solids into a
strainer to extract all flavor. Process the mustard
(covered) till like a coarse puree with a definite
graininess. Pour mixture into the top of a double
boiler set over simmering water & cook 10 minutes,
stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage
jar. Let it cool uncovered, then cap and store. Can be
refrigerated or not. Makes about 1-1/2 cups.
(courtesy Betty Colchie's Better than Store-Bought)

On 18 AUG 94 202155 -0600

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