Dried Cherry Mustard Recipe

• 1/4 cup cherry juice (no sugar added)
• 1/4 cup ground mustard, such as Colmans
• 2 tablespoons white wine vinegar
• 1 tablespoon packed light brown sugar
• 1/4 teaspoon kosher salt
• 1/4 teaspoon Worcestershire sauce
• 1 large egg
• 1 large egg yolk
• 2 tablespoons finely chopped dried cherries

1. Combine the cherry juice, ground mustard, vinegar, brown sugar, salt, and Worcestershire sauce in a medium heatproof, nonreactive bowl and whisk until smooth.
2. Add the egg and egg yolk and whisk until evenly combined.
3. Cover tightly with plastic wrap and refrigerate for 2 hours.
4. Fill a medium saucepan with 1 inch of water and bring to a bare simmer over low heat.
5. Remove the plastic wrap from the bowl of mustard and place the bowl over the simmering water.
6. Cook, whisking constantly, until the mustard has thickened to the consistency of olive oil, about 10 minutes.
7. (Check to make sure the water isnt boiling by periodically removing the bowl from the saucepan using a potholder or dry towel.
8. If the water is boiling, reduce the heat so the eggs dont curdle.)
9. Remove the bowl from the saucepan, add the dried cherries, and stir to combine.
10. Transfer the mustard to a nonreactive container with a tightfitting lid and cool completely.
11. Seal the container and refrigerate for up to 2 weeks.

cherry juice, ground mustard, white wine vinegar, brown sugar, kosher salt, worcestershire sauce, egg, egg yolk, dried cherries

Taken from www.chowhound.com/recipes/dried-cherry-mustard-29679 (may not work)