Blueberry Mustard

Name: Blueberry Mustard
Ingredients: 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

11 ingredients

6 steps

Ingredients

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

Directions

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.