Title: Sweet German Mustard
Categories: Sauce German
Yield: 1 -1/2 cups

1/4	c	Mustard seeds, whole
1/2	c	;Water, hot tap
1/4	c	;Water, cold tap
2	tb	Sugar, dark brown
2	sm	Garlic clove; peeled & halved
2	pn	Cloves; ground
5	tb	Dry mustard
1	c	Cider vinegar
2	sl	Onion, slice
1 1/2	ts	Salt
1/4	ts	Cinnamon, ground
1/4	ts	Allspice, ground
1/4	ts	Tarragon, dried; crumbled
3	tb	Corn syrup, light
1/4	ts	Dill seeds

Soak together the mustard seeds, dry mustard, hot water, & 1/2 cup of the vinegar for at least 3 hours. Combine in a saucepan the rest of the vinegar, cold water, onion, brown sugar, salt, garlic, cinnamon, allspice, dill seeds, tarragon & cloves. Bring to a boil, boil for one minute & cover. Let stand one hour.

Scrape soaked mustard mixture into a blender. Strain into it the spice infusion, pressing solids into a strainer to extract all flavor. Process the mustard (covered) till like a coarse puree with a definite graininess. Pour mixture into the top of a double boiler set over simmering water & cook 10 minutes, stirring often till the mixture is noticeably thicker. Remove from heat, add the Karo and pour into a storage jar. Let it cool uncovered, then cap and store. Can be refrigerated or not. Makes about 1-1/2 cups.

-- Better than Store-Bought by Schneider and Colchie

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