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Honey Mustard

Ingredients
  • 225 grams mustard seeds
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 300 milliliters white wine vinegar
  • 6 tablespoons dark runny honey
Instructions

Yield: 500 g. Mix the mustard seeds and spices in a bowl, pour on the vinegar and leave to soak overnight. Place the mixture in a mortar and pound to a paste. Gradually work in the honey. The finished mustard should resemble a stiff paste, so add extra vinegar if necessary. Store the mustard in sterilised jars in the refrigerator. Use within 4 weeks.

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