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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
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|Serving Size: 1 Serving (307g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 829
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