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Grainy Spicy Mustard
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(Makes 2-4 1/2 pint jars). Simmer everything except the mustard seed in a covered saucepan for 5 minutes. Remove spices and add mustard. Let steep 1 hour. Transfer to a blender and grind until thick. Add more water gradually, blendding until fairly smooth and thick. Thin with more water or wine, if necessary after cooling. Put into a jar and it will keep indefinitely in the fridge (may well keep out of fridge too, but no personal experience). This take a blender with some heart to it. I find the grainy a little too grainy for my taste, and grind half of the mustard first to get a smoother product. You can get brown mustard seeds at Indian groceries; the brown keeps its mustard fire longer than the yellow stuff. The mustard will mellow with age.
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