Name: Spicy Mustard
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

Someone may ask, “But why should I rise early?” To remain too long in bed is a waste of time. Wasting time is unbecoming of a saint who is bought by the precious blood of Jesus. His time and all he has is to be used for the Lord. If we sleep more than is necessary for the refreshment of the body, it is wasting time the Lord has entrusted us to be used for His glory, for our own benefit, and for the benefit of the saints and unbelievers around us… Anyone who spends one, two, three hours in prayer and meditation before breakfast will soon discover the beneficial effect early rising has on the outward and inward man.

George Muller

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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