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Soak mustard seed in stout and vinegar for 48 hours, adding more liquid if necessary
to keep seeds covered. In heavy saucepan, bring onion, garlic, sugar, honey, allspice
and tumeric to boil. Reduce to simmer and continue cooking until reduced by one-half.
Place mustard seed in blender. Add reduced mixture thru strainer to seeds. Process
until coarsely ground. Put back in saucepan, cook, stirring constantly, until mixture
just begins to thicken. Let cool, spoon into jars with lids, store refrigerated. Should
keep up to two years.
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