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.