Grainy Raspberry Mustard

Directions

1. 1
   Blend mustard seeds, mustard powder and water in blender for 1 minute until you have a coarsely pureed paste.
2. 2
   Let stand at room temperature at least 2 hours.
3. 3
   Combine the mustard mixture, wine, vinegar and salt in the top of a small double boiler.
4. 4
   Cook over boiling water, stirring occasionally, for 10 minutes or until slightly thickened.
5. 5
   Return to the blender.
6. 6
   Add raspberry jam.
7. 7
   Blend until well mixed.
8. 8
   Refrigerate in a covered container at least overnight or keep up to 1 month.