Title: Coarse-Ground Mustard
Categories: Condiment Spice
Yield: 1 Servings

1/2	c	White mustard seed
1/2	c	Red wine
2/3	c	Red wine vinegar
1/2	c	Water
1/2	ts	Ground allspice
1	ts	Honey
1 1/2	ts	Minced garlic
3	ts	Kosher salt
2		Bay leaves, finely crushed

Combine mustard seed, wine, and vinegar in a glass bowl and let stand 4 hours.

Place the mixture in a food processor or blender and add remaining ingredients. Process briefly so as to retain the coarse texture. Place in top of double boiler and stir over simmering water for 10 minutes or until the mustard begins to thicken. Place in hot, sterilized jars. Allow to cool; then cap and refrigerate. Yields 2-3 half-pints.

Ortho's book of Canning.

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