1/4 c Mustard seeds 1/3 c Raspberry vinegar
2 ts Mustard powder 1/2 ts Salt
1/4 c Water 1/2 c Raspberry jam,seedless
1/4 c Dry white wine
Whirl mustard seeds, mustard powder and water in blender 1 minute
until coarsely pureed to paste. Let stand at room temperature at least 2
hours. Combine mustard mixture, wine, vinegar and salt in top
of small double boiler. Cook over boiling water, stirring occasionally,
10 minutes or until slightly thickened. Return to blender. Add raspberry
jam. Whirl until well mixed. Refrigerate in covered container at least
overnight or up to 1 month.
