1/4 c mustard seeds 2 ts mustard powder 1/4 c water 1/4 c dry wine 3/8 c raspberry vinegar 1/2 ts salt 1/2 c 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.