Cat Cora'S Mustard

• 1/2 cup dry coleman's mustard (about a 2-oz. can)
• 1/2 cup granulated sugar
• 1 pinch kosher salt
• 1 tablespoon all-purpose flour
• 1/2 cup apple cider vinegar
• 9 ounces prepared yellow mustard
• 1 tablespoon unsalted butter, melted
• Pomegranate Balsamic Reduction
• 1 cup pomegranate juice
• 1 cup balsamic vinegar (a good balsamic, but not your most expensive bottle)

1. Mix together the dry mustard, sugar, salt and flour.
2. Stir the vinegar, yellow mustard and butter into the mixture until well combined.
3. Refrigerate the mustard for at least 24 hours, which intensifies the heat.
4. To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
5. Pomegranate Balsamic Reduction.
6. Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.

granulated sugar, kosher salt, flour, apple cider vinegar, yellow mustard, unsalted butter, reduction, pomegranate juice, balsamic vinegar

Taken from www.food.com/recipe/cat-coras-mustard-266442 (may not work)