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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This is an excellent condiment to serve with pork or lamb. Ingredients:
4 tablespoons cornstarch |
4 tablespoons water |
1/2 cup blueberries, more if needed (if using frozen, thaw first) |
1/4 cup whole blueberries (no need to thaw, if using frozen) |
1/2 cup port wine |
1 tablespoon chopped shallot |
2 tablespoons white sugar |
6 tablespoons prepared dijon mustard |
2 tablespoons prepared whole grain mustard |
1 tablespoon yellow mustard seeds |
1 tablespoon white wine |
Directions:
1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
2. Whisk together the cornstarch and water; set aside.
3. Press the half-cup of blueberries through a sieve- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
5. Over medium-high heat, bring to a simmer, then let it cool.
6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.
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