Even without kids around constantly, my fridge door is forever opening and closing. I’ll get inspired in the middle of the day and get something started as a break from work; not to mention that no salad is complete without my own dressing, sandwich without putting together a quick spread and I keep cold water for drinking always at the ready.
I’ve had a bottom freezer fridge forever. When we moved into our first home over thirty years ago, I HAD to have the only one I could find; at 6′ tall, well I thought it was made just for me and now the whole world is on to my little secret and I’ll tell you; once bitten you can not go back. So…now that my 2nd one is aging (like me and the dog) it’s time for something new and I would LOVE the LG French Door Refrigerator. Not only does it have a whopping 31 cubic foot interior (how could one person possibly need that much space but I know I will find a way!), it also sports the new Door-in-Door feature for easy access to your most used foods. The Door-in-Door is a magnetically sealed section that allows you to access the door bin without opening the entire fridge. Genius, right?
What are your go-to-fridge-foods? There are four foods competing in LG’s Food Fight (yogurt, juicebox, mustard and Diet Soda) for the last easy to access spot in the Door-in-Door. They need our help to win this coveted spot, and in the end you could end up winning one of these fabulous refrigerators! For me, it was beyond easy. Mustard I tell ya…forget the other options entirely. If I could have this space JUST for mustard I would be in condiment heaven.
My mustards take up 2 special shelves in my fridge. I think they are supposed to be butter and condiment shelves but come on…butter can be stored somewhere else and is easy to find. Salted and unsalted; not a ton of variety; certainly no need for it’s own shelve(s)!
When I’m shopping, the condiments are what I enjoy perusing the most and I admit I’ve spent WAY more than I should at Williams Sonoma or Whole Foods if a mustard sounded appealing. But I’ve discovered a little secret. It is so easy to make your own. Of course making your own could mean a ready supply of something basic but even more fun? Do something wild. I just ran out of a plum mustard that I loved so had no qualms about trying a cherry variety even if a good friend who I won’t name (Karen at Savoury Table) questioned that decision. Subtlety sweet but with a definite tang it’s going to be great as a snack with pretzels or used in conjunction with pork or beef.
Ingredients are wide open but the one most important thing I discovered was how important it is to find a place to buy bulk mustard seeds. I compared prices at the grocery store and Savory Spice Shop and the 2 oz bottle at the store costs about the same as 8 oz bulk. Definitely worth the effort if you think there is any chance you will be on a ‘mustard makin’ binge like me.
I decided to go with a blend of seeds; half yellow (sometimes called white) and half brown. It not only makes a great flavor profile but I just love the way it looks when I leave some of the seeds whole during processing. I typically use cider vinegar with about 5% acidity and I like it in this application. Typically you mix equal parts vinegar to seeds but if you use a vinegar with less acidity you might have to add a bit more. I’m anxious to try something with balsamic vinegar; I’ll add it to the cider vinegar because it is a bit sweet but I just know it will make a stellar end result.
Now if I could just find a way to finagle one of those fabulous fridges from LG. A whole dang door for mustard? Oh yes I could!!
A wonderful combination sweet and spicy mustard; perfect for snacking with pretzels or as a condiment with pork or roast beef.
Ingredients
- 1/2 cup port wine, plus extra for adjustments
- 4 oz fresh Bing Cherries, pitted and halved
- 1/4 cup yellow mustard seeds
- 1/4 cup brown mustard seeds
- 2/3 cup champagne vinegar
- 1/4 cup water
- 1/8 tsp sea salt
- 2 tbsp local honey
- 2 tsp dry mustard
Preparation
- Combine cherries and port wine in a small saucepan and bring to a simmer. Simmer until cherries are soft; approximately 15 minutes.
- Put the yellow and brown mustard seeds in a non-reactive container and cover with the vinegar and allow to sit until the seeds have absorbed all of the liquid, about 4 hours or overnight.
- Once the seeds are ready, add all of the ingredients to a processor and process until it's to your liking. I like to leave some of the seeds whole but you can process until completely smooth too.
- Add more port wine if mixture needs more liquid.
- Fill small, sterilized jars with mixture and seal with lid. Store in refrigerator for up to one month.
Notes
I've been putting the mustards into small jars and not putting them through a canning process, just keeping them in the fridge. If you want to try canning them, please follow instructions for your area and be sure to check the ph of the finished product to insure a satisfactory result.
So, who will YOU be voting for? You know where my heart lies; I believe I’ve given it away. You can meet all the contestants and learn a little about them on LG’s YouTube channel.
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{ 33 comments… read them below or add one }
a fellow mustard lover :) this one looks amazing.
This was SO good and now I’m on a roll…drying some herbs from the garden and thinking about bourbon too. So easy and so good!
This looks great. I’ve been curious to start trying things like mostardas as well, which I understand are similar to this mix of fruit and mustard. (There’s a whole new obsession for you)!
Sara Most Recent Post: Meyer Lemon Marmalade Cake
So easy to become an obsession. I will now be the ice cream, mustard and cocktail blog. Makes entirely no sense and there is some fun in that huh? :)
Wow, thats an amazing recipe. This is the first time in my life I am seeing so many different varities of mustards. I have never seen these many varities in my life but as your fond of it and you like it, a very good job done by you.
Thanks…it is really SO good. Enjoyed it last night on a burger. Amazing if I say so myself!
Brilliant looking recipe! May have to make it this weekend! Question….do you know the shelf life? Silly question since it appear you will gobble it up quickly, but have you ever given them as gifts etc? I would like to make some in bulk and want to be able to give expectations of shelf life.
This is a very good question that I have yet to get the best answer to so I’ll tell you what I know. I have read that some people can them, ie a hot water bath but you need to check the PH on any of these ‘creations’ to be certain it’s optimal. I don’t can anymore so that would require some research on your part and some ph testing equipment (all the reasons why I don’t bother). BUT…if making and then refrigerating, canning (ie that hot water bath) is not required although this is where it gets complicated. I have read that they would then be fine from one month to a year. WOW…huge difference! Since I’ve never had any around for that long yet, I can’t give you an absolute but I think it’s safe to think they are good for a couple of months. I’m going to make some for holiday gifts and will only be using the small half-pint jars and a suggestion that the product be used within 2 months or unless it appears spoiled (how the heck do you say that on a Christmas gift in a way that does not make the recipient wretch?). If I get more detailed info; I’ll send it along to you…wish I could help more.
I did a bit of research and think this article from someone who has been making mustard longer than I have is helpful and quite informational. As I expected, the combination of vinegar and mustard is a pretty potent mix and canning it is not either recommended or required according to Hank but take a look; it’s more good info:
http://honest-food.net/2010/10/18/how-to-make-mustard/
I’ve never seen such an array of mustards in one home before! You are the best for making your own mustards too. I can see a regular mustard feature coming on this blog like your Cocktail Fridays (hopefully) *Mustard Mondays* maybe?
I hope you do get that LG fridge one day, truly I do.
Paula Most Recent Post: Blueberry Crumble Pie
Hehe…but no. I’m actually starting a new Weds post; something from the archives; that will be more than enough to put me over the edge. But…making your own mustard is so easy and the results make it totally worthwhile; try it!
You mentioned your obsession with mustard the last time we chatted. You weren’t exaggerating. That’s a lot of mustard! The first thing I thought of when I heard the the title of the recipe was pork. I have no doubt it would taste great on pork.
Wendy @laphemmephoodie Most Recent Post: Mexican Polenta Pizza
Me too…I’m thawing a little roast now; thinking I’ll just slow cook and then cut it in slices for sandwiches so I can try this mustard on them.
Ooh! I like. I want. Love mustard and this version sounds wonderful.
Baker Street Most Recent Post: Wordless Wednesday: Oreo Cheesecake Ice Cream
Well, then MAKE IT! It is so good and well, pretty. Which we don’t often say about mustards!
Wow weee…i didn’t even know there were so many differnt types of mustards…lol.
I want to try each and every one now…..hehe
The one I love the most, the plum mustard? It was all gone and I was so sad but yes, there are a lot of different ones available and now my fridge will have even more soon! :)
What a great combination. I too love mustard and have quite a few varieties in my fridge and pantry…though I think you’ve got me beat!
Deb @knitstamatic Most Recent Post: Braided Goat Cheese and Nectarine Bread: Twelve Loaves
I should have asked everyone to do a ‘mustard photo’ it seems; glad to know I’m not alone…and part of my wealth of mustards is having too many; some of those just might be redundant because I forget what I have!
WOW that is a lot of mustard! I never used to like it but it has really grown on me, especially for cooking. This looks delicious!
Rachel Cooks Most Recent Post: Quinoa Salad with Cumin-Lime Dressing
It is a lot and to tell you the truth…I was sort of surprised myself when I decided to see how much I had; but I love it all and I’m with you…it can add a great element to so many dishes. Now off to make some tarragon mustard…somebody stop me!
I’ve never had anything like this and I’m dying to taste it! I’ve also never known anyone with two shelves of mustard and condiments in the fridge. :) I’m in awe.
Maureen | Orgasmic Chef Most Recent Post: Gelato Cassata using Queen Make at Home Gelato Mix
Now that I’m making my own I might need a separate mustard fridge huh? :)
I paused at the cherries today at the store, w ordering if I’d have time to make something with them. I too love mustard so guess I’ll go back. This just sounds too good! Did you develop this recipe yourself?
I did Lynn, I wanted to make something different from the basic which is just seeds and vinegar basically; I had the cherries and thought if I liked one with plums…why not cherries? Nothing ventured, nothing gained right? Glad I ventured!
I am really excited to try making this mustard! It sounds really unique and flavorful. Thank you for the recipe and the inspiration!
Jen @ Savory Simple Most Recent Post: Tomato Pesto Bites
Certainly Jen. Shh…don’t tell but I’ve already finished off one of those small jars. All I needed was some pretzels.
I am also obsessed by mustard… This recipe is awesome and unique.
Cheers,
Rosa
We should start a 12 step groups. Twelve steps on where to buy more mustard. :)
Wow, Barb! That is quite the collection of mustard indeed. I’m so impressed! That raspberry honey mustard pictured above is one of my personal favorites. Perfect for dipping pretzels in. I will have to try making this. I’ve never made my own mustard before nor have I ever had cherries in mustard. Lovely!
Not unlike raspberry mustard really but such fun to make your own. I’ve already got more seeds brewing in vinegar; a simple tarragon mustard has to be made before my tarragon goes bye bye this season.
Ok, I’ll admit that I was unsure about cherry mustard but you have convinced me. Just like pea and pickle salad sometimes greatness is hidden in the strangest of places.
Karen Harris Most Recent Post: Happy Birthday Julia: Celebrating with Coq Au Vin
I have almost finished off one of those small jars already; pretzel dipping has done me in. Yes, I’ve saved one for you. Hurry. :)