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Bourbon Brown Sugar Mustard Recipe

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This recipe for Bourbon Brown Sugar Mustard, by , is from Some of Marsha's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 c bourbon
c water
1 c brown mustard seeds
c cider vinegar
6 T dry mustard powder
1 c lightly packed brown sugar
c raw local honey

Directions:
Directions:
Heat bourbon, water and seeds until mixture just comes to a boil; remove from heat and steep for about 2 hours.

Transfer soaked seeds to the bowl of a food processor; process until smooth, or leave grainy. Add vinegar, mustard powder, brown sugar, and honey; process briefly to mix. Transfer to a medium saucepan.

Over medium heat, stirring constantly, bring mustard to a boil; continue to boil mustard until it reduces to your desired thickness, but remember it will thicken further upon cooling. Taste and adjust seasonings to your likening (add additional water if needed if the mustard is getting too thick).

Fill hot jars to a generous -inch head-space, tamping down the mustard into the jar. Remove air bubbles by running a plastic knife around edges and middle of the jar.

Wipe rims, top jars with lids and seals and process in a boiling water bath for 10 minutes. Allow to rest for 5 minutes in the hot water prior to removing the jars to a clean towel on your kitchen counter-top. Let sit undisturbed 24 hours. Store in pantry.

Shelf life is one year. Opened jars need to be refrigerated.

Note - As with all homemade mustard, the flavors develop and mellow over time, so it's best to let them sit for a few weeks, or even a month or more, before using.

Number Of Servings:
Number Of Servings:
3 8 oz jelly jars

 

 

 

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