PREP: 15 minutes STAND: 24 hours CHILL: 1 day MAKES: 1½ cups
⅔ cup white wine vinegar
⅓ cup yellow mustard seeds
⅓ cup brown mustard seeds
½ tsp. salt
½ tsp. ground ginger
⅛ tsp. ground allspice
3 Tbsp. honey
2 cloves garlic, minced
1. In a medium bowl combine the first six ingredients (through allspice). Cover and let stand at room temperature 24 hours (the seeds will absorb the liquid).
2. Add honey and garlic to mustard seed mixture. Transfer mixture to a blender or food processor. Cover and blend 1 to 2 minutes or until desired texture and consistency (mixture will not get completely smooth), stopping to scrape down sides as necessary.
3. Spoon mustard mixture into four 4-oz. canning jars or airtight storage containers. For best flavor, chill 1 to 2 days before serving.
Cranberry Mustard: Prepare as directed in Step 1, except substitute red wine vinegar for the white wine vinegar and stir ½ teaspoon cracked black pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except omit honey. In a small saucepan combine ½ cup fresh cranberries and ⅓ cup pure maple syrup. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until berry skins pop. Add cranberry mixture to the mustard seed mixture before blending.
Creole Mustard: Prepare as directed in Step 1, except stir ¼ tsp. cayenne pepper into the mustard seed mixture with the spices. Continue as directed in Step 2, except reduce honey to 1 Tbsp. and add 2 to 3 tsp. prepared horseradish to the mustard seed mixture before blending.
To Store: Store sealed jars in the refrigerator up to 3 months.
PER 1 TBSP. MUSTARD: 29 cal., 1 g fat (0 g sat. fat), 0 mg chol., 49 mg sodium, 3 g carb., 0 g fiber, 1 g pro.