60 ml mustard seeds 10 gr mustard powder 60 ml water 60 ml dry wine 80 ml raspberry vinegar 1 gr salt 160 gr raspberry jam
Instructions
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.