Here’s a gift that has a little bite! Include a festive tag that lists serving suggestions. For example, “Happy holidays! This spicy beer mustard is great with pretzels or as a condiment for bratwurst.”
—TASTE OF HOME TEST KITCHEN
PREP: 15 MIN. + CHILLING • PROCESS: 15 MIN. • MAKES: 7 HALF-PINTS
2 cups dark beer
2 cups brown mustard seeds
2 cups ground mustard
1 1/2 cups packed brown sugar
1 1/2 cups malt vinegar
1/2 cup balsamic vinegar
3 teaspoons salt
2 teaspoons ground allspice
1/2 teaspoon ground cloves
2 teaspoons vanilla extract
1. In a small bowl, combine beer and mustard seeds. Cover and refrigerate overnight.
2. Place seed mixture in a blender. Cover and process until chopped and slightly grainy. Transfer to a Dutch oven. Add the ground mustard, brown sugar, vinegars, salt, allspice and cloves. Bring just to a boil. Remove from heat; stir in vanilla.
3. Ladle hot liquid into seven hot half-pint jars, leaving 1/2-in. headspace. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 10 minutes. Remove the jars and cool.
NOTE The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.