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Port Wine Cherry Mustard and My Personal Obsession
A wonderful combination sweet and spicy mustard; perfect for snacking with pretzels or as a condiment with pork or roast beef.
- 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
- 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.
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.