Sweet German Mustard
Source of Recipe
internet
List of Ingredients
Makes about 1 1/2 cups
1/4 cup whole mustard seeds
1/2 cup hot tap water
1/4 cup cold tap water
2 tbsp dark brown sugar
2 small garlic cloves; peeled & halved
2 pinches ground cloves
5 tbsp dry mustard
1 cup cider vinegar
2 slices onion
1 1/2 tsp salt
1/4 tsp cinnamon
1/4 tsp allspice
1/4 tsp dried tarragon, crumbled
3 tbsp light corn syrup
1/4 tsp dill seeds
Soak together the mustard seeds, dry mustard, hot water, and 1/2 cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour.
Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor.
Process the mustard (covered) till like a coarse puree with a definite graininess.
Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker.
Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store. Can be refrigerated or not.
Recipe
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