Spicy Pumpkin Mustard

Spicy Pumpkin Mustard
adapted from Saveur

1  12-oz. bottle Pumpkin Spice Ale (but feel free to sub in your own favorite brew; we'd recommend using a full-flavored ale or lager)
1 1⁄2 cups brown mustard seeds
1 cup raw apple cider vinegar
1 tbsp. kosher salt
1 tsp. freshly ground black pepper
1⁄4 tsp. ground cinnamon
1⁄4 tsp. ground cloves
1⁄4 tsp. ground nutmeg
1⁄4 tsp. ground allspice

Combine ingredients in a nonreactive mixing bowl. Cover with plastic wrap and let sit at room temperature for 1–2 days so that the mustard seeds soften and the flavors meld.

Transfer the mixture to the bowl of a food processor and process, stopping occasionally to scrape down the sides of the bowl with a rubber spatula, until the seeds are coarsely ground and the mixture thickens, about 3 minutes.

Transfer mustard mixture to sterilized jars.

Refrigerate overnight.
Mustard can be used immediately or refrigerated for up to 6 months. (The flavor of the mustard will mellow as the condiment ages.)


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Monet said...

Ryan and I ADORE mustard...when I saw this, I got so excited! Thank you for sharing, sweetheart. I hope you have a wonderful Friday...and an even better weekend.

Choosy Beggar Tina said...

I share a mustard addiction with you. When I worked in hospitality, I used to hate filling up ketchup bottles at the end of the night, but mustard was like a treat for me. When I was done, I'd always lick the spoon before it went into the dishwasher. These days, if we don't have 4-5 types of mustard in the fridge I don't know what to do with myself!

Lo said...

Made this mustard again recently with Cherry Lager, and it turned out even better than the pumpkin. Added a bit of powdered ginger to complement the cherry flavor.