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Spicy Honey Mustard
<p>I first made this mustard to pair with homemade brats.</p>Source: "Food in Jars", by Marisa McClellan (Entered by Deborah Spencer)
Serves: Makes 4 quarter-pint jars
Step by Step Instructions
- Whisk all the ingredients together in a non-reactive pan (make sure there are no lumps).
- Stirring constantly, cook over medium heat until boiling. Reduce heat and simmer for about ten minutes, until thickened.
- Put into a heat resistant jar to cool. Keep in the refrigerator.
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