Sunday, July 29, 2012

Brandy Molasses Mustard

So... there I was, trolling Facebook.  Imagine my delight when Marisa from Food in Jars posted about homemade mustard.

I happen to have a ginormous stash of mustard seed, both whole and ground.  This, of course, is due to my not reading the fine print when I ordered it.  I thought I was buying a one-pound bag of each and instead, ended up with several pounds of seed and a couple of pounds of ground mustard.  Solution?  Make a lot of things that require mustard, of course!

I'm pretty lucky that my middle kidlet loves all things mustard.  She'll eat it on anything.  I tend to like mustard with pretzels and ham... and little else.  Well, until this stuff.

Once obsessed with Stonewall Kitchen's Bourbon Molasses Mustard, I decided to try to replicate it.  I think this version is pretty close, except I swapped out brandy for bourbon... because that is what I had on hand.

Brandy Molasses Mustard

1 c. whole yellow mustard seeds
1 1/2 c. apple cider vinegar
1/2 tsp sea salt

Mix above ingredients in a non-reactive bowl; cover and set aside at room temperature for a day.

In a saucepan, mix the above with: 

1/2 cup cane sugar
1/2 cup light brown sugar
1/4 cup molasses
1/3 cup ground yellow mustard
3 Tbsp brandy
1/2 tsp turmeric

Bring to a boil.  Allow to boil 10 minutes on medium heat, stirring constantly.  Pour into a sterilized quart-sized canning jar, or smaller jars if that is your preference.  Process 10 minutes in a hot water bath, or store in the refrigerator.   Makes 1 quart.

Let sit for three weeks before using.  If it is too sharp, let sit for another week.