Recipes

Strawberry Mustard

• 1/2 cup Colman's Mustard
• 2 T water
• 2 cups pureed strawberries
• 1 cup vinegar (white wine or cider)
• 1/2 cup minced onion
• 1/2 cup sugar
• 1/4 cup flour
• 1/2 tsp. tumeric
• 2 T minced pineapple sage (optional)

1. Sift mustard, combine with water, let sit.
2. Combine remaining ingredients and bring to a boil.
3. Lower heat and cook for two minutes.
4. Whisk (do not stir) 1/4 cup hot mixture into mustard until smooth.
5. Repeat, using 1/4 cup hot mixture each time until all is blended.
6. Cool and refrigerate. Will keep for several weeks
7. Serve with boiled shrimp, grilled sausages, baked ham, etc.

Recipe by Mary Jane Loper, a master food preserver certified by the University of California's Cooperative Extension Service.

In Season - a guide to locally grown produce.

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