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Deli Mustard:

  • 5 tb dry mustard
  • 1/4 c mustard seeds
  • 1/2 c water
  • 1 c cider vinegar
  • 1 lg clove garlic, crushed
  • 2 tb dark brown sugar
  • 1 t salt
  • 1/4 ts ground ginger
  • 1/4 ts allspice
  • 1/4 ts cinnamon
  • 2 ts honey (optional)

In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup.

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