Spiced Maple Mus­tard

Country Woman - - LET’S EAT -

Have pret­zel fans on your Christ­mas list? Con­sider giv­ing them a spe­cial home­made mus­tard fla­vored with maple syrup, all­spice and turmeric. Ev­ery­one just loves it. —LOR­RAINE CALAND SHUNIAH, ON PREP: 15 MIN. COOK: 30 MIN. + CHILLING MAKES: 1 CUP 1 tsp. whole all­spice ³/₄ cup plus 3 Tbsp. wa­ter, di­vided 1/2 cup white vine­gar 1/₄ cup maple syrup

1 Tbsp. all-pur­pose flour

1 Tbsp. corn­starch 2 tsp. ground mus­tard 1 tsp. ground turmeric ³/₄ tsp. salt

1. Place all­spice on a dou­ble thick­ness of cheese­cloth. Gather cor­ners of cloth to en­close the sea­son­ings; tie se­curely with string. In a small bowl, mix 3/4 cup wa­ter, vine­gar and maple syrup un­til blended; set aside. In a small saucepan, mix flour, corn­starch, mus­tard, turmeric, salt and re­main­ing wa­ter un­til smooth. Grad­u­ally whisk in the vine­gar mix­ture. Add spice bag. Sim­mer over medium heat un­til thick­ened, 5-10 minutes, stir­ring oc­ca­sion­ally.

2. Dis­card spice bag. Trans­fer to a cov­ered con­tainer; cool slightly. Re­frig­er­ate un­til cold. Store in re­frig­er­a­tor for up to 1 month. 1 TBSP. 19 cal., 0 fat (0 sat. fat), 0 chol., 111mg sod., 4g carb. (3g sug­ars, 0 fiber), 0 pro.

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