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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I haven't tried this recipe. But it sounds really good. I am guessing on how much it makes, because the computer says I have to put the amount. If anyone makes it, perhaps you could alert Gay or Troy to the amount. Thanks. Ingredients:
1/4 cup mustard seeds |
2 teaspoons mustard powder |
1/4 cup water |
1/4 cup dry white wine |
1/3 cup raspberry vinegar |
1/2 teaspoon salt |
1/2 cup raspberry jam, seedless |
Directions:
1. Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
2. Let stand at room temperature at least 2 hours.
3. Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
4. Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
5. Return to the blender.
6. Add raspberry jam.
7. Blend until well mixed.
8. Refrigerate in a covered container at least overnight or keep up to 1 month.
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