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| Yield: |
| 1 |
| Ingredients: |
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1/4 cup
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Mustard seeds, whole |
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1/2 cup
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,Water, hot tap |
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1/4 cup
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,Water, cold tap |
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40 ml
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Sugar, dark brown |
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2 sm
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Garlic clove, peeled & halved |
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2 pch
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Cloves, ground |
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100 ml
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Dry mustard |
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1 cup
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Cider vinegar |
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2 slc
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Onion, slice |
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1 1/2 tsp
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Salt |
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1/4 tsp
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Cinnamon, ground |
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1/4 tsp
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Allspice, ground |
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1/4 tsp
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Tarragon, dried, crumbled |
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60 ml
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Corn syrup, light |
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1/4 tsp
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Dill seeds |
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| Method: |
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.
by Schneider and Colchie
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| Rating: 0 |
Hits: 258 |
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