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Beer Mustard

12 ounces beer -- dark
2 cups dry mustard
1 cup firmly packed brown sugar
2 teaspoons salt
1/2 teaspoon ground turmeric
2 tablespoons apple cider vinegar
2 tablespoons dried onions

Pour beer into a small bowl, cover loosely and let stand at room temperature overnight. Whisk beer and remaining ingredients together in a large saucepan over medium-high heat. Bring to a boil, whisking constantly. Remove from heat; cool to room temperature. Store in an airtight container in the refrigerator. Serve with pretzels and sausage.

Yield: about 2 cups (32 servings)

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