Sunday, October 4, 2009

Cider Mustard

When I started this blog earlier this year, I did a post for Guinness Mustard that originated from Saveur Magazine. Not only was I enthusiastic about making my own mustard, but the friends I gave it to were asking for more which is always a clear indicator of success.

This version is a seasonal spin on the original recipe, incorporating Hard Cider (which I love this time of year), cider vinegar, a hint of honey and a little extra cinnamon to play up the apple undertones. A turkey, apple, and white cheddar sandwich spread with this mustard couldn't be more tasty.

Making mustard is a simple task and since I'm such a big proponent of all things homemade, I want to get in the habit of whipping up batches of it more often. It lasts for 6 months in the fridge and I store it in either 4-ounce or 8-ounce canning jars.
For about 31⁄2 cups:
  • 1 12-oz. bottle hard cider such as Woodchuck
  • 1 cup brown mustard seeds
  • 1⁄2 cup yellow mustard seeds
  • 1 cup apple cider vinegar
  • 1 tablespoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 teaspoons honey
  • 1⁄2 teaspoon ground cinnamon
  • 1⁄4 teaspoon ground cloves
  • 1⁄4 teaspoon ground nutmeg
  • 1⁄4 teaspoon ground allspice
Whisk together all the ingredients in a large glass bowl. Cover with plastic wrap and set aside at room temperature for a day or so.

Transfer the mixture to the bowl of a food processor and blend very thoroughly for several minutes, stopping to scrape the bowl a couple times as you blend. The mixture will thicken and emulsify.

Spoon the mustard into several clean jars and refrigerate.


brookeraymond said...

How long will this keep in the refrigerator?

Erin, A Crafty Lass said...

Brooke, this will last for 6 months or even a bit longer. The mustard will sort of mellow out a bit as it ages.

brookeraymond said...

Thanks! I just ordered a bunch of mustard seeds from Penzey's so I can try this out. It sounds delicious.

Jessie said...

Most excellent mustard. I just had a request from *my* friends for a second batch. Apparently it is a crucial ingredient in their favourite salad dressing.