Orange Spiced Mustard

This mustard is most delicious with steak - or duck, really, really good

Ingredients

Vinegar, Red Wine
16 fl oz
500 ml
Sea Salt
2 tsp
Black Peppercorns , Whole
2 tsp
Paprika
2 tsp
Turmeric
4 tsp
Sugar, Soft Brown
6 oz
170 g
Cinnamon, Ground
1 pinch
Allspice Berries, whole
2 tsp
Orange , Large, zest and juice
1 each

Method

Mix first three ingredients and leave to soak overnight.
Add remaining ingredients and mix well.
 Add remaining  ingredients and mix well.
Pour into a goblet processor/liquidiser and process in short bursts until desired consistency is reached. Be careful not to overheat the motor.
Pour into a goblet processor/liquidiser and process in short bursts until desired consistency is reached. Be careful not to overheat the motor.
Pack into warmed jars, ensuring air bubbles are cleared using the end of a dinner knife or similar.
Pack into warmed jars, ensuring air bubbles are cleared using the end of a dinner knife or similar.
Seal tightly and keep for at least two weeks to mature. Stunning with steak.

How long will it take to make?

Preparation time:
Soaking overnight
not included in total time

How much?

Makes approx. 3 x 225g/8oz jars

Look after it

Keep in a cool, dark place

What to put it in

We supply the mustard seeds in economic packs and pack the mustard in 190ml round jars
Mustards Mustards

Rosie's Ingredient Calculator

ingredient calculator
Enter the quantity of one or more of the ingredients that you have and Rosie will adjust the quantities to match

Mustard Seed, Yellow

Mustard Seed, Black

Orange

Mustards recipe published by
Nutrition facts: 0 Calories