This is a great tasty mustard that we use at work on our ham sandwiches. The smell of it cooking is enough to make me drool.
First day:
Bring 1 ½ Cups Pineapple juice or orange juice to a boil and add
to the following, stir and allow to sit over night to thicken:
8oz Yellow Mustard Seeds
1 Cup Ground Yellow Mustard
½ Cup Anisette Liquor
The second day:
Saute the following in 2 Tbs Butter
4 Cups Pineapple Chopped
2 Cups Fennel Bulb Chopped
1 Onion Minced
1 Tbs Garlic Minced
Then Add the following As well as the Mustard mix from day 1:
1 ½ Cups Balsamic Vinegar
½ Cup White Vinegar
1 Cup White Sugar
½ Cup Corn Syrup
Simmer and Reduce for 1 – 1 ½ hours, Puree, cool. Once it's cooled if it's still too thin for your liking you can reduce it a little more until desired thickness
First day:
Bring 1 ½ Cups Pineapple juice or orange juice to a boil and add
to the following, stir and allow to sit over night to thicken:
8oz Yellow Mustard Seeds
1 Cup Ground Yellow Mustard
½ Cup Anisette Liquor
The second day:
Saute the following in 2 Tbs Butter
4 Cups Pineapple Chopped
2 Cups Fennel Bulb Chopped
1 Onion Minced
1 Tbs Garlic Minced
Then Add the following As well as the Mustard mix from day 1:
1 ½ Cups Balsamic Vinegar
½ Cup White Vinegar
1 Cup White Sugar
½ Cup Corn Syrup
Simmer and Reduce for 1 – 1 ½ hours, Puree, cool. Once it's cooled if it's still too thin for your liking you can reduce it a little more until desired thickness
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