| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Condiment | 1 | Servings | ||
INGREDIENTS
| 1 | c | Cider Vinegar |
| 4 | Whole Cloves | |
| 4 | Peppercorns | |
| 1 | Bay Leaf | |
| 4 | Juniper Berries | |
| 1 | c | Mustard, Dry |
| 1 | tb | Worcestershire Sauce |
| 1 | ts | Salt |
| 2 | tb | Honey |
| 2 | tb | Light Brown Sugar |
| 1/4 | ts | Ginger, Ground |
| 1/4 | ts | Cinnamon, Ground |
| 1/4 | ts | Ground Allspice |
INSTRUCTIONS
In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer for 5 minutes. Place the dry mustard, Worcestershire sauce, salt, honey, light-brown sugar, ginger, cinnamon, & allspice in the container of a blender or food processor fitted with a steel blade. Strain the boiled mixture & add to the container. Process for 1 minute. Scrape down sides of container with rubber spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a well-sealed container & allow to stand overnight to thicken before using. Makes 1 1/4 cups. Serving Ideas : pates, pork, ham Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried <Noellekk@AOL.COM> Date: Sat, 11 Jan 1997 00:46:26 -0500
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