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 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.
