STOUT MUSTARD

English1 1/2 cups Stout1 Yellow Mustard Seeds 1 cup Brown Mustard Seeds 1 cup

Cider Vinegar

3/4 cup

Garlic 4 cloves, minced or pressed

Brown Sugar 2 Tbs

Honey 4 Tbs

Salt 1 tsp Dry Mustard Powder 1/3 cup

Allspice 1 tsp

Turmeric 1/2 tsp

1 SOAK mustard seeds in stout for at least 4 hours or overnight (add more stout, if necessary to keep seeds submerged).

2 IN a heavy saucepan, combine the vinegar, garlic, brown sugar, honey, salt, mustard powder, allspice and turmeric. Simmer, uncovered, over medium heat until reduced by half (about 10–15 minutes).

3 POUR the reduced liquid into the mustard seeds mixture. Process in food processor or blender until coarsely ground.

4 RETURN mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will continue to thicken as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated.