Oktoberfest Beer Mustard {guest post}

Redd's Apple Ale used to create a wonderful "Oktoberfest Beer Mustard" YUM!

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