| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Desserts |
20 |
Servings |
INGREDIENTS
| 1/4 |
c |
Mustard seeds |
| 2 |
ts |
Mustard powder |
| 1/4 |
c |
Water |
| 1/4 |
c |
Dry white wine |
| 1/3 |
c |
Raspberry vinegar |
| 1/2 |
ts |
Salt |
| 1/2 |
c |
Raspberry jam,seedless |
INSTRUCTIONS
1. Whirl mustard seeds, mustard powder and water in blender 1 minute until
coarsely pureed to paste. Let stand at room temperature at least 2 hours.
2. Combine mustard mixture, wine, vinegar and salt in top of small double
boiler. Cook over boiling water, stirring occasionally, 10 minutes or until
slightly thickened. Return to blender. Add raspberry jam. Whirl until well
mixed. Refrigerate in covered container at least overnight or up to 1
month.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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