Pineapple fennel mustard

[tamarockstar88]

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

 

[woodcutter]

That looks like a good mustard. I might try it with a Canadian bacon sandwich. Thanks for the recipe!

 

[tamarockstar88]

You're welcome! it is great on pork/ham. I'm not a fan of yellow or dijon mustard in fact yellow mustard to me is gross (i know im weird) but I actually love the flavor of this.

 

[woodcutter]

How long can I keep it in the fridge?

 

[chief osceola]

I assume you add the fist mixture to the second after it's cooled?

 

[smokeamotive]

I assume you add the fist mixture to the second after it's cooled?

Yeah, I think we missed a step here?

 

[tamarockstar88]

Yes, Sorry for the confusion I have a quick kitchen recipe and forgot to add that part in, I make it enough that it's second nature to me. I will edit it above.You  let the first group sit over night to thicken. You can cut the ingredients in the second group to saute the next day, or saute and let it cool should work fine either way. The second day you just need to add the mustard mix to the sauteed pineapple fennel mix, along with the vinegars and such then reduce.  We puree it hot then cool. It should last quite a while in the fridge given the vinegar. It stays for quite a while for us but we use it before it goes bad. I think it makes over a quart not sure exactly we usually double the batch. However if you think that is too much you can always cut it in half. You could also can it in jars if you have the equipment to last even longer. Something else on my list of things to acquire! Anyways hope you all like it

 

[tamarockstar88]

Yes, Sorry for the confusion I have a quick kitchen recipe and forgot to add that part in, I make it enough that it's second nature to me. I will edit it above.You  let the first group sit over night to thicken. You can cut the ingredients in the second group to saute the next day, or saute and let it cool should work fine either way. The second day you just need to add the mustard mix to the sauteed pineapple fennel mix, along with the vinegars and such then reduce.  We puree it hot then cool. It should last quite a while in the fridge given the vinegar. It stays for quite a while for us but we use it before it goes bad. I think it makes over a quart not sure exactly we usually double the batch. However if you think that is too much you can always cut it in half. You could also can it in jars if you have the equipment to last even longer. Something else on my list of things to acquire! Anyways hope you all like it

 

[chef jimmyj]

That is one strange combo of flavors...Either completely Awesome or just bizarre...JJ