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LOCATION: Recipes >> Preserving >> Honey Mustard 02

Print this Recipe    Honey Mustard 02

Honey Mustard
Yield: 500 g

225 g mustard seeds
1 tablespoon ground cinnamon
1/2 teaspoon ground ginger
300 ml white wine vinegar
6 tablespoons dark runny honey

Mix the mustard seeds and spices in a bowl, pour on the vinegar
and leave to soak overnight. Place the mixture in a mortar and
pound to a paste. Gradually work in the honey. The finished
mustard should resemble a stiff paste, so add extra vinegar if
necessary. Store the mustard in sterilised jars in the refrigerator.
Use within 4 weeks.

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