Recipe - Deli Mustard

5 tablespoon Dry mustard
One fourth cup Mustard seeds
One half cup Water
1 cup Cider vinegar
1 lg Clove garlic, crushed
2 tablespoon Dark brown sugar
1 teaspoon Salt
One fourth teaspoon Each: ground ginger,
Allspice and cinnamon
2 teaspoon Honey (optional)

In heavy, nonaluminum saucepan, whisk together the
dry mustard, mustard seeds and water; set aside. In
second similar saucepan, combine vinegar, garlic,
brown sugar, salt, ginger, allspice and cinnamon.
Bring to boil, reduce heat and simmer gently for 5
minutes. Whisk spiced vinegar into mustard mixture.
Bring vinegar and mustard mixture to simmer, and
simmer, very gently, for 10 minutes. With rubber
spatula, scrape into bowl and let stand for 2 hours.
Scrape mustard into food processor; process to grainy
puree. Add honey to taste and blend in processor.
Scrape mustard into sterile jar; cover and allow to
mellow overnight at room temperature.
Store in refrigerator. Makes 1 cup.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini