Homemade mustard as a holiday gift

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by Lynne Vea, PCC Natural Markets Chef

NWCN.com

Posted on November 27, 2010 at 2:46 PM

Updated Saturday, Nov 27 at 3:10 PM

Homemade Northwest Cranberry Mustard

(Makes about 2-1/2 cups mustard)

1/2 cup yellow mustard seeds
1/2 cup white wine vinegar
1/4 cup water
1 teaspoon salt
1/4 cup cranberries
1/4 cup maple syrup
 
Soak the mustard seeds with the vinegar, water and salt at least 12 and up to 24 hours.
In a small sauce pan, combine the cranberries and maple syrup. Bring to a simmer and cook until the cranberries pop open and soften. Cool slightly.

Place the soaked mustard seeds with all of their liquid in the bowl of a blender and add the cranberry maple mixture. Blend until thickened and the seeds are coarsely ground, about 2 minutes.

Transfer to small sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.

Note: You may preserve the mustard according to the directions included with the canning jars.

Recipe developed by Lynne Vea

Homemade Coarse Grind White Wine and Tarragon Mustard
(Makes about 2-1/2 cups mustard)

1/2 cup white wine vinegar
1/2 cup white wine
1/4 cup water
1 tablespoon chopped shallot
1 bay leaf
1 teaspoon peppercorns
3 allspice berries
1 cup yellow mustard seeds (or combine 3/4 cup yellow with 1/4 cup brown mustard seeds)
1 teaspoon salt or to taste
1 teaspoon sugar
1 teaspoon or to taste, fresh tarragon, chopped

In a small sauce pan, combine the vinegar, wine, water, shallot, bay leaf, peppercorns and allspice berries and bring to a simmer. Cook for 1 minute. Allow to cool completely, and strain the flavored liquid into the mustard seeds. Soak the mustard seeds with the vinegar solution at least 12 and up to 24 hours.

Place the soaked mustard seeds with all of their liquid in the bowl of a blender and add the salt, sugar and tarragon. Blend until thickened and the seeds are coarsely ground, about 2 minutes.

Transfer to small sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy at first but will mellow after a couple of days.

Note: You may preserve the mustard according to the directions included with the canning jars.

Recipe developed by Lynne Vea

Homemade Honey Mustard
(Makes about 1-1/4 cups mustard)

1/2 cup dry mustard <http://www.food.com/library/mustard-seed-and-powder-93>
1/2 cup white wine or apple cider vinegar <http://www.food.com/library/vinegar-680>
3-4 tablespoons honey <http://www.food.com/library/honey-155>
 1 tablespoon olive or vegetable oil
1 teaspoon salt <http://www.food.com/library/salt-359>
1/4 teaspoon clove (optional)

Combine all of the ingredients in the bowl of a double boiler placed over simmering water. Cook, stirring occasionally, until the mixture thickens. (About 10 minutes.)

Transfer to small sterilized jars and store in your refrigerator for up to 2 months.

Note: You may preserve the mustard according to the directions included with the canning jars.

Recipe developed by Lynne Vea

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