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HOMEMADE SWEET GERMAN MUSTARD
1/4 cup whole mustard seeds 1/2 cup hot tap water 1/4 cup cold tap water 2 tbsp dark brown sugar 2 small garlic clove, peeled and halved 2 pinch ground cloves 5 tbsp dry mustard 1 cup cider vinegar 2 slices onion 1 1/2 tsp salt 1/4 tsp ground cinnamon 1/4 tsp ground allspice 1/4 tsp dried tarragon, crumbled 3 tbsp light corn syrup 1/4 tsp dill seeds
Soak together the mustard seeds, dry mustard, hot water, and 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, and cloves. Bring to a boil, boil for one minute and 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) until like a coarse puree with a definite graininess.
Pour mixture into the top of a double boiler; set over simmering water and cook 10 minutes, stirring often until the mixture is noticeably thicker.
Remove from heat, add the Karo syrup and pour into a storage jar. Let it cool uncovered, then cap and store in refrigerator.
Makes about 1 1/2 cups Source: Better than Store-Bought by Betty Colchie
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