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    Sweet and Hot Mustard Sauce


    Source of Recipe


    recipecircus/becky sims

    List of Ingredients















    1/2c. dry mustard

    1/2t. salt

    3/4c. cider vinegar

    3/4c. Karo light or dark corn syrup

    1/2c. packed light brown sugar

    1t. caraway seed, crushed

    3 eggs










    Recipe



    In med. saucepan, combine mustard and salt. With wire whisk or fork, gradually stir in enough vinegar to make a smooth paste.

    Stir in remaining vinegar, corn syrup, brown sugar, and caraway seed. Add eggs one at a time, whisking until blended.

    Stirring constantly, cook over med. heat until mixture thickens, about 10 mins.

    Do not boil. Spoon into 2 (1/2 pint) jars; cover. Refrigerate at least 24 hours before serving.

    Makes: about 2 1/4 cups



 

 

 


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