| 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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