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Deli Mustard

5 tb Dry mustard
1/4 c Mustard seeds
1/2 c Water
1 c Cider vinegar
1 lg Clove garlic, crushed
2 tb Dark brown sugar
1 ts Salt
1/4 ts Each: ground ginger, allspice and cinnamon
2 ts Honey (optional)


In heavy, non-aluminum saucepan, whisk together the dry mustard, mustard seeds and water; set aside. In second similar saucepan, combine vinegar, garlic, brown sugar, salt, ginger, allspice and cinnamon. Bring to boil, reduce heat and simmer gently for 5 minutes. Whisk spiced vinegar into mustard mixture. Bring vinegar and mustard mixture to simmer, and simmer, very gently, for 10 minutes. With rubber spatula, scrape into bowl and let stand for 2 hours. Scrape mustard into food processor; process to grainy puree. Add honey to taste and blend in processor. Scrape mustard into sterile jar; cover and allow to mellow overnight at room temperature. Store in refrigerator. Makes 1 cup.


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