Blueberry Mustard

• 4 tablespoons cornstarch
• 4 tablespoons water
• 1/2 cup blueberries, more if needed (if using frozen, thaw first)
• 1/4 cup whole blueberries (no need to thaw, if using frozen)
• 1/2 cup port wine
• 1 tablespoon chopped shallot
• 2 tablespoons white sugar
• 6 tablespoons prepared Dijon mustard
• 2 tablespoons prepared whole grain mustard
• 1 tablespoon yellow mustard seeds
• 1 tablespoon white wine

1. Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
2. Whisk together the cornstarch and water; set aside.
3. Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
4. In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
5. Over medium-high heat, bring to a simmer, then let it cool.
6. Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.

cornstarch, water, blueberries, blueberries, port wine, shallot, white sugar, mustard, grain mustard, yellow mustard seeds, white wine

Taken from www.food.com/recipe/blueberry-mustard-21079 (may not work)