Grainy Raspberry Mustard

Directions

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