Tres Mamacita Horseradish Mustard

The Tres Mamacitas (Sirens from south of the border-Kate, Mary, and Ruth) brewed up a wicked batch of this horseradish mustard while on tour spreading unconditional harmony throughout Michigan this winter.

1 cup dry English mustard
1 cup horseradish white wine vinegar
1 quarter cup dry white wine
2 tablespoons horseradish--fresh and grated
1 tablespoon honey
1 teaspoon salt
2 cloves garlic-minced
1 half teaspoon freshly ground black pepper
1 half teaspoon hot red pepper sauce
1 quarter teaspoon ground allspice

Combine first 4 ingredients in a nonreactive bowl. Let sit for 4 hours, uncovered, stirring occasionally.
Pour into the top of a double boiler over simmering water. Stir in remaining ingredients and cook for 10 minutes or until mixture has thickened, stirring often. (Mustard will be thicker when cooled).
Pour into sterilized jars and cap tightly and store in refrigerator. Wait several days before use to allow flavors to blend. Makes 2 cups.

Recipe Summary:
Yield: 2 cups
Prep Time: 4-5 hours
Cook Time: 10 min

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Y-Vonne's Chocolate Chip Orange Muffins
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Recipe Provided By:
Sherwood Forest B&B
Douglas, MI

Douglas Bed and Breakfast Inns