Homemade Raspberry Mustard

I just made the best mustard I ever tasted. It's so good that we're almost through the first jar of it. Yes, I finally made a mustard that my man will eat. It's so easy to make your own mustard, I doubt I'll ever buy store made again.

½ cup yellow mustard seeds

½ cup black mustard seeds- available in Indian and Caribbean specialty stores, or more yellow seeds if you can't find them

2 tbsp. brandy (optional)

1 cup water

2 teaspoons salt

1 tbsp. pumpkin pie spice

2/3 cup fresh or frozen raspberries

1/2 cup maple syrup

Preparation

Soak the mustard seeds with the water and salt for at least 12 hours and up to 24 hours. The longer you soak it the spicier it will be.

In a small saucepan, combine the raspberries, maple syrup and spice. Bring to a simmer and cook until the raspberries soften. Cool slightly.

Place the soaked mustard seeds with all of their liquid in the bowl of a food processor and add the cranberry-maple mixture and brandy. Blend until thickened and the seeds are coarsely ground, about 2 minutes.

Transfer the mustard to small, sterilized jars and store in your refrigerator for up to 2 months. The mustard will be quite spicy.

I used frozen berries. I never knew how much I love raspberries until I had access to some bushes. Now they’re my favorite.

 I’m really happy to find some other uses for them than just sugary jam. I imagine other berries would make a good mustard as well.