Ingredients for Molasses Mustard
- 1 cup yellow mustard seeds
- Ground Cinnamon
- Ground Ginger
- White Wine Vinegar
- 1/2 cup unsulphured molasses
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How to Make Molasses Mustard
- In a medium bowl, combine 1 cup yellow mustard seeds, 1 tablespoon ground turmeric, 1 teaspoon ground ginger, 1/2 teaspoon ground cloves, and 1/4 teaspoon cayenne pepper (if using). Pour in 1 cup apple cider vinegar. Stir well to ensure all the seeds are coated. Cover and let soak for at least 8 hours, or preferably overnight, in the refrigerator.
- Drain off any excess vinegar from the soaked mustard seeds. Transfer the mixture to a food processor or use a mortar and pestle to thoroughly grind the seeds into a smooth paste. If using a food processor, process in short bursts to avoid overheating.
- With the motor running (if using a food processor), gradually add 1/2 cup of unsulphured molasses, processing until a thick paste forms.
- Taste the mustard and adjust the consistency. If it's too thick, add 2-4 tablespoons of apple cider vinegar, one tablespoon at a time, until you reach your desired consistency. For a smoother mustard, you can process for a longer period.
- Transfer the finished molasses mustard to sterilized jars. Seal tightly and refrigerate for at least 24 hours to allow the flavors to meld.
- Store in the refrigerator for up to 4 weeks. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
10g
Fat
0g
Carbs
1g
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