Grainy Raspberry Mustard

1. 1

   Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.

2. 2

   Let stand at room temperature at least 2 hours.

3. 3

   Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.

4. 4

   Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.

5. 5

   Return to the blender.

6. 6

   Add raspberry jam.

7. 7

   Blend until well mixed.

8. 8

   Refrigerate in a covered container at least overnight or keep up to 1 month.

No additional tips available.