Recipes

Spicy Mustard

1 cup cider vinegar
4 whole cloves
4 peppercorns
1 bay leaf
4 juniper berries
1 cup Colman's Mustard
1 tablespoon Worcestershire sauce
1 teaspoon salt
2 tablespoons honey
2 tablespoons light-brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice

In a small saucepan bring to a boil over medium heat the cider vinegar, cloves, peppercorns, bay leaf, and juniper berries. Lower the heat and simmer for 5 minutes.

Place the Colman's Mustard, Worcestershire sauce, salt, honey,light-brown sugar, ginger, cinnamon, and allspice in the container of a blender or processor fitted with steel blade. Strain the boiled mixture and add to the container. Process for I minute. Scrape down the sides of the container with a rubber spatula and process for 30 seconds longer. Mixture may seem thin. Keep in a well-sealed container and allow to stand overnight to thicken before using.

Serve with pates, pork, and ham dishes.

Makes approximately 1 1/4 cups

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