Beer and other mustards

Homemade Honey Mustard

1/2 cup yellow mustard seeds
3/4 cup apple cider vinegar
1/3 cup water
1 1/2 teaspoons sugar
1 cup honey (you can cut to 1/2 cup if you want)

Soak the mustard seeds in the vinegar and water, making sure the seeds are covered by the liquid. Leave soaking overnight.

Add the sugar and honey to the seeds mixture. Blend mixture until it reaches desired consistency, adding water if needed.

Ladle into quarter pint jars, leaving 1/4″ headspace and process in water bath for 15 minutes. The mustard will at first seem extremely spicy, but will mellow out after about a week.

Basic Mustard

1/4 cup brown mustard seeds
1/4 cup yellow mustard seeds
3/4 cup cider vinegar
1/3 cup water
1 teaspoon kosher salt
1 teaspoon dried spice (basil & lemon, or cardamom & fennel, or allspice & tumeric)

Soak the mustard seeds in the vinegar and water making sure the seeds are covered by the liquid. Leave soaking for 2 days.

Add the salt and spices to the seeds mixture. Start by adding about 1 tsp. of each spice. Blend mixture until it reaches desired consistency, adding water if needed. When you do a tasting, if you need more spice, add it by 1/2 teaspoons.

When you are satisfied with the taste, ladle into quarter pint jars and process in water bath for 15 minutes.

Cranberry Mustard

Makes about 7 40-ounce jars

1 cup red wine vinegar
2/3 cup yellow mustard seeds
1 cup water
1 tablespoon Worcestershire sauce (can be omitted for gluten issues)
2 3/4 cups cranberries (fresh or frozen; or substitute cherries)
3/4 cup sugar
1/4 cup dry mustard
1/2 teaspoon ground allspice

In a medium stainless steel saucepan, bring vinegar to a boil over high heat. Remove from heat and add mustard seeds. Cover and let stand at room temperature until seeds have absorbed most of the moisture, about 1 1/2 hours.

Prepare canner, jars, and lids.

In a blender or food processor fitted with a metal blade, combine marinated mustard with liquid, water and Worcestershire sauce. Process until blended and most seeds are well chopped. You want to retain a slightly grainy texture. Add cranberries and blend until chopped.

Transfer mixture to a saucepan and bring to a boil over medium heat, stirring constantly. Reduce heat to medium-low and boil gently stirring frequently, for 5 minutes. Whisk in sugar, dry mustard and allspice. Continue to boil gently over low heat, until volume is reduced by a third, about 15 minutes. Ladle hot mustard into hot jars leaving 1/4 inch headspace. Remove air, wipe rims. Add hot lids/rings and process in a water bath canner for 10 minutes once the water has come back to a full boil.

English Mustard (with cherries)

Adapted from Homemade Mustards – Martha Stewart Recipes

1/2 cup brown mustard seeds
1/4 cup yellow mustard seeds
1 cup dark beer or cider or wine
1 1/4 cups white-wine vinegar (make sure its 5% acidity)
1 cup mustard powder, combined with 1 cup water (let sit 20 minutes)
2 tablespoons sugar
2 teaspoons salt
1 teaspoon ground allspice
1/4 teaspoon ground turmeric
1/4 teaspoon ground mace
1/4 cup cherries

In a nonreactive container, combine mustard seeds with alcohol (beer, wine, or sherry; according to recipe) and vinegar. Let sit 48 hours. Check periodically to make sure seeds are covered by liquid; add more if necessary.

Transfer seeds and liquid to a food processor. Add remaining ingredients. Process until seeds become creamy, 4 to 6 minutes. Ladle into hot jars and leave 1/2″ headspace. Process in water bath for 15 minutes. Wait 5 days before using.

Spicy German Mustard

1/4 cup yellow mustard seed
2 tablespoons black or brown mustard seed, heaping
1/4 cup dry mustard powder
1/2 cup water
1 1/2 cups cider vinegar
1 small onion chopped
2 tablespoons firmly packed brown sugar
1 teaspoon salt
2 garlic gloves, minced or pressed
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon dried tarragon leaves
1/8 teaspoon turmeric

In a small bowl, combine mustard seed and dry mustard. In a 1- to 2-quart stainless steel or nonreactive saucepan, combine remaining ingredients. Simmer, uncovered, on medium heat until reduced by half, 10-15 minutes.

Pour the mixture into the mustard mixture. Let mixture stand, covered, at room temperature for 24 hours, adding additional vinegar if necessary in order to maintain enough liquid to cover seeds.

Process the seeds and mixture in a blender or food processor until pureed to the texture you like; this can take at least 3 or 4 minutes. Some prefer whole seeds remaining, others a smooth paste. The mixture will continue to thicken. If it gets too thick after a few days, stir in additional vinegar.

Scrape mustard into clean, dry jars; cover tightly and age at least 3 days in the refrigerator before using. To water bath, ladle jars, leave 1/2″ headspace and process 15 minutes. Makes about 1 1/2 -2 cups.

Spicy Guinness Mustard

1 12-oz. bottle Guinness Extra Stout
1 1/2 cups brown mustard seeds (10 oz.) (can use a combination of yellow and brown seeds)
1 cup red wine vinegar
1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1-2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, uritil the seeds are coarsely ground and the mixture thickens, about 3 minutes. Transfer to a jar and process for 10 minutes in a water bath.

Grainy Porter Mustard

(makes 6 ounces)

1/8 cup yellow mustard seed
1/8 cup brown mustard seed
1/4 cup apple cider vinegar (and 1 1/2 teaspoon for later in process)
1/8 cup porter beer
2 teaspoons honey
1/4 teaspoon kosher salt

Transfer mustard mixture to a small food processor and process until mostly smooth. Add the 1 1/2 teaspoons vinegar along with the honey, salt and process until mixture reaches desired consistency.

Transfer to jar. Process 15 minutes 1/2 inch headspace.

Spicy Smooth Mustard

(makes 6 ounces)

1/2 cups mustard powder
1/4 cup cold water
6 tablespoons white wine vinegar
1 teaspoon tumeric
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/4 teaspoon garlic powder
1 teaspoon brown sugar (to taste)

Place mustard powder in a small bowl. Add the cold water all at once and use a small whisk to stir together until it forms a smooth paste. Gradually add the vinegar, whisking constantly to avoid lumps. Stir in the tumeric, salt, paprika, and garlic powder. Add the brown sugar to taste,

Spoon into jars. 1/2 inch headspace. Process 15 minutes.

Honey Mustard

(makes 6 ounces)

1/2 cup mustard powder
1/4 cup boiling water
6 tablespoons cider vinegar
1 teaspoon tumeric
1/2 teaspoon kosher salt
1/4 teaspoon paprika
1/8 teaspoon garlic powder
1 tablespoon honey

Place the mustard powder in a small bowl. Add the boiling water, using a spoon or small spatula, to stir the mustard and water into a smooth paste. Stir in the vinegar. Switch to a small whisk and whisk in the tumeric, salt, paprika, and garlic powder until the mixture is smooth. Stir in the honey.

Spoon into jars. 1/2 inch headspace. Process 15 minutes.

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