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