The first time I made this it was Christmas Eve and our large Ham was about done, and in need of a good basting sauce. I whipped up a basting mustard using my pineapple jam. This was so tasty that we served it with the ham, smeared it on leftover ham sandwiches and even used this as the base for our traditional 'New Years Eve cocktail weenies in sauce.'
I love how versatile this is and I am looking into if this can be safely canned. Until I feel confident this can be canned safely, please refrigerate. ~Enjoy! Diane Pineapple Honey Mustard (a basting, dipping sauce & spread) Ingredients: 1 cup Honey 1/2 cup Pineapple Jam/Preserves (try my Maui Gold) 1/4 cup to 1/2 cup French's yellow mustard 1/4 cup Dijon mustard Directions: Combined all ingredients on stove-top, taste and adjust to your liking. Let Cool, store in fridge. Makes 1 pint. Recipe & Photos by: Diane Baker for Canning and Cooking at Home
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Sweet Mustard Pickle Relish
Ingredients 12-14 cups shredded pickling cucumbers 4 cups onions, shredded 1/4 cup pickling/canning salt 3 cups sugar 4 tablespoons Cook Type Clear-Jel 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon turmeric 1/2 cup water 1 cup white vinegar (5% Acidity) 1 cup Apple Cider Vinegar (5% Acidity) Instructions
Yields: 5-7 pints *Relish is best if left to develop for up to 6 weeks for best flavor (but it does taste pretty good if you can't wait that long!) Recipe Adapted from The Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home Chunky Mustard Pickles Ingredients 14 cups cubed, seeded, peeled pickling cucumbers 6 cups onions, chopped 1/4 cup pickling/canning salt 3 cups sugar 4 tablespoons Clear-Jel 1/4 cup dry mustard 1 tablespoon ground ginger 1 teaspoon turmeric 1/2 cup water 2 cups white vinegar (I used half cider vinegar half white) 1 red bell pepper, finely chopped and seeded *optional Instructions
Yields: 7 pints *Pickles are best if left to develop for up to 6 weeks for best flavor (but they still do taste pretty good if you can't wait that long!) Recipe Adapted from The Ball Complete Book of Home Preserving Photos by: Diane Baker for Canning and Cooking at Home OKTOBERFEST BEER MUSTARD
"This is a coarse, sweet, mildly spicy mustard that goes great with hotdogs and brats, burgers and sandwiches. You can vary the flavor greatly, by using different vinegars. Be sure and use a beer you like. Beer that tastes bad, will make mustard that tastes bad." ~JD Ingredients: 1 cup Brown Mustard Seeds 1/2 cup Yellow Mustard Seeds 1- 12 oz bottle Redd's Apple Ale, or beer of your choice 1 cup Apple Cider Vinegar 1 cup Water 3/4 cup Brown Sugar 1/4 cup Honey (optional, added for additional sweetness) 1 Tablespoon Onion Powder Directions: Combine beer and mustard seeds in saucepan and bring to boil. Cover and remove from heat, set at room temperature at least 2 hours, I prefer overnight. Process beer/seed mixture in blender of food processor until well blended and most seeds are chopped. Transfer to saucepan, place over medium high heat and whisk in remaining ingredients. Bring to a boil, turn down heat and simmer until desired consistency is obtained, stirring constantly. Remove from heat, ladle mixture into prewashed, sanitized jars, filling to within 1/4" headspace. Process in water-bath 10 minutes, adjusting for altitude. Turn off heat, allow to sit 5 minutes, remove from canner and place on cooling rack or towel, until cooled. Makes: 4 half-pints Recipe Adapted from: Ball - Complete Book of Home Preserving Photo by: JD Provence for Canning and Cooking at Home Smokey Tomato Honey Mustard
Ingredients: 1/2 Cup Brown Mustard Seeds 1/2 Cup Spiced Winter Ale, or beer of your choice 1 Cup Smoked Sun Dried Tomatoes (any sun dried tomatoes will work) 1/2 Cup Balsamic Vinegar 4 T EVOO 4 T dry mustard 2 t Sea salt 2 T granulated honey (liquid will work, this turns out VERY thick) Directions: Put seeds and beer in covered jar and soak overnight. Drain off beer and rinse seeds. Add seeds and all remaining ingredients to food processor and pulse until smooth. Spoon into jars and water bath process 10 minutes, or store if refrigerator. Use immediately, or let age a few days to a few weeks, to let flavors meld and improve overall flavor. Makes approximately 1 pound prepared mustard Recipe & Photo by: JD for Canning and Cooking at Home |