Spicy Raspberry Mustard

By HazyWaters

This is a spicy mustard made with raspberry vinegar. You can add 1/4 raspberries if you wish. It does have a bit of a kick for some. For milder mustard, use white mustard seeds. For a more spicy tastes, use brown or black mustard seeds. I hope you enjoy!

Ingredients

• 1/4 cup yellow mustard seeds
• 1/4 cup red wine
• 1/4 cup raspberry vinegar
• 1 allspice pod (can sub 1/4 tsp ground, but add when grinding)
• 1/4 cup dry mustard
• 2 tsp salt
• 1 Tbsp brown sugar
• 2 tsp white sugar
• 1/2 tsp tumeric
• 1/4 tsp paprika
• 1-2 cloves of garlic (depends on how much you like garlic)
• 1/4 cup sweet pickle juice (if you don't have any, sub sugar water with a bit more vinegar)
• 1/4 cup water
• 1 Tbsp cider vinegar
• 1 Tbsp raspberry vinegar

Details

Preparation time 185mins
Cooking time 200mins

Preparation

Step 1

Combine mustard seeds, red wine, raspberry vinegar and allspice pod in a container and allow to set for 3 hours.

Place mustard seed mixture in food processer, blender or magic bullet. Blend and grind for 1 minute. Add remaining ingredients and blend for 30 seconds to combine.

Either place in bowl and microwave for 1 minute or place in saucepan and cook on medium low for 5 minutes. Be careful not to boil or mustard will become very bitter.

Blend with a stick blender for 1 minute or return to processer, blender or bullet and mix for 1 minute. If blending in a container, be careful...it will be hot could expand.

Pour into a glass jar or container and allow to cool uncovered. Once cool, cover and store in the refrigerator for up to 1 month