HOT & SPICY MUSTARD
- 1/4 cup water
- 1/4 cup whole yellow mustard seeds
- 1/4 cup honey
- 3 tablespoons cider vinegar
- 2 tablespoons ground mustard
- 1 teaspoon salt
- 1/8 teaspoon ground cloves
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.