Cat Cora'S Mustard

Name: Cat Cora'S Mustard
Ingredients: 1/2 cup dry coleman's mustard (about a 2-oz. can); 1/2 cup granulated sugar; 1 pinch kosher salt; 1 tablespoon all-purpose flour; 1/2 cup apple cider vinegar; 9 ounces prepared yellow mustard; 1 tablespoon unsalted butter, melted; Pomegranate Balsamic Reduction; 1 cup pomegranate juice; 1 cup balsamic vinegar (a good balsamic, but not your most expensive bottle)

10 ingredients

6 steps

Ingredients

1/2 cup dry coleman's mustard (about a 2-oz. can)
1/2 cup granulated sugar
1 pinch kosher salt
1 tablespoon all-purpose flour
1/2 cup apple cider vinegar
9 ounces prepared yellow mustard
1 tablespoon unsalted butter, melted
Pomegranate Balsamic Reduction
1 cup pomegranate juice
1 cup balsamic vinegar (a good balsamic, but not your most expensive bottle)

Directions

1

Mix together the dry mustard, sugar, salt and flour.
2

Stir the vinegar, yellow mustard and butter into the mixture until well combined.
3

Refrigerate the mustard for at least 24 hours, which intensifies the heat.
4

To make a glaze for turkey, combine 1/2 cup of the mustard with 1 cup of pomegranate balsamic reduction (recipe follows).
5

Pomegranate Balsamic Reduction.
6

Heat over medium-low heat for 15-20 minutes or until the reduction is syrupy, but not as thick as molasses.