Sweet german mustard
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Sweet german mustard
  Sweet    Sauces    German    Mustard  
Last updated 6/12/2012 1:25:48 AM. Recipe ID 59920. Report a problem with this recipe.
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      Title: Sweet german mustard
 Categories: Sauces, German
      Yield: 1 -1/2 cups
 
    1/4 c  Mustard seeds, whole
    1/2 c  ;Water, hot tap
    1/4 c  ;Water, cold tap
      2 tb Sugar, dark brown
      2 sm Garlic clove; peeled
           -& halved
      2 pn Cloves; ground
      5 tb Dry mustard
      1 c  Cider vinegar
      2 sl Onion, slice
  1 1/2 ts Salt
    1/4 ts Cinnamon, ground
    1/4 ts Allspice, ground
    1/4 ts Tarragon, dried; crumbled
      3 tb Corn syrup, light
    1/4 ts Dill seeds
 
  Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of
  the vinegar for at least 3 hours. Combine in a saucepan the rest of
  the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon,
  allspice, dill seeds, tarragon & cloves.  Bring to a boil, boil for
  one minute & cover. Let stand one hour.
  
  Scrape soaked mustard mixture into a blender. Strain into it the spice
  infusion, pressing solids into a strainer to extract all flavor.
  Process the mustard (covered) till like a coarse puree with a
  definite graininess. Pour mixture into the top of a double boiler set
  over simmering water & cook 10 minutes, stirring often till the
  mixture is noticeably thicker. Remove from heat, add the Karo and
  pour into a storage jar. Let it cool uncovered, then cap and store.
  Can be refrigerated or not. Makes about 1-1/2 cups.
  
                               -- Better than Store-Bought
                                  by Schneider and Colchie
 




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Recipe ID 59920 (Apr 03, 2005)

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