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Name: Spicy Mustard
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: American
Ingredients: 1 c Cider vinegar; 4 Peppercorns; 1 tb Worcestershire Sauce; 4 Juniper Berries; 1 Bay leaf; 1/4 ts Cinnamon, Ground; 2 tb Light brown sugar; 1 c Mustard, Dry; 1 ts Salt; 1/4 ts Ginger, Ground; 4 Cloves; 2 tb Honey; 1/4 ts Ground allspice

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INGREDIENTS

1 c Cider vinegar
4 Peppercorns
1 tb Worcestershire Sauce
4 Juniper Berries
1 Bay leaf
1/4 ts Cinnamon, Ground
2 tb Light brown sugar
1 c Mustard, Dry
1 ts Salt
1/4 ts Ginger, Ground
4 Cloves
2 tb Honey
1/4 ts Ground allspice

Servings

INSTRUCTIONS

In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer for 5 minutes. Place the dry mustard, Worcestershire sauce, salt, honey, light-brown sugar, ginger, cinnamon, & allspice in the container of a blender or food processor fitted with a steel blade. Strain the boiled mixture & add to the container. Process for 1 minute. Scrape down sides of container with rubber spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a well-sealed container & allow to stand overnight to thicken before using. Makes 1 1/4 cups. Serving Ideas : pates, pork, ham Posted to FOODWINE Digest 10 Jan 97 Recipe by: The Mustard Cookbook From: Randee Fried Date: Sat, 11 Jan 1997 00:46:26 -0500

NOTES

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Spicy Mustard

1 c Cider vinegar
4 Peppercorns
1 tb Worcestershire Sauce
4 Juniper Berries
1 Bay leaf
1/4 ts Cinnamon, Ground
2 tb Light brown sugar
1 c Mustard, Dry
1 ts Salt
1/4 ts Ginger, Ground
4 Cloves
2 tb Honey
1/4 ts Ground allspice

In a small saucepan bring to a boil over medium heat the cider vinegar,  cloves, peppercorns, bay leaf, & juniper berries. Lower the heat & simmer  for 5 minutes.    Place the dry mustard, Worcestershire sauce, salt, honey, light-brown  sugar, ginger, cinnamon, & allspice in the container of a blender or food  processor fitted with a steel blade. Strain the boiled mixture & add to the  container. Process for 1 minute. Scrape down sides of container with rubber  spatula & process 30 seconds longer. Mixture may seeem thin. Keep in a  well-sealed container & allow to stand overnight to thicken before using.    Makes 1 1/4 cups.    Serving Ideas : pates, pork, ham  Posted to FOODWINE Digest 10 Jan 97    Recipe by: The Mustard Cookbook    From:    Randee Fried <Noellekk@AOL.COM>    Date:    Sat, 11 Jan 1997 00:46:26 -0500

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Nutrition

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Serving Size: 1 Serving (307g)
Recipe Makes: 1 Servings

Calories: 829
Calories from Fat: 326 (39%)

Amt Per Serving		% DV

	Total Fat 36.2g	48 %
	Saturated Fat 3.5g	17 %
	Monounsaturated Fat 20.9g
	Polyunsanturated Fat 8g
Cholesterol 0mg		0 %
Sodium 268.6mg		9 %
Potassium 1795.5mg		47 %
Total Carbohydrate 117.8g		35 %
	Dietary Fiber 36.9g	147 %
	Sugars, other 80.9g
Protein 31.9g		46 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 829

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