Recipes

Place water in small saucepan.

Bring to a boil over high heat.

Add mustard seeds.

Cover saucepan; remove from heat.

Let stand 1 hour or until liquid is absorbed.

Combine mustard seeds, honey, vinegar, ground mustard, salt and cloves in food processor; process using on/off pulsing action until mixture is thickened and seeds are coarsely chopped, scraping down side of work bowl once.

Refrigerate at least 1 day before serving.

Store in airtight container in refrigerator up to 3 weeks.