Signature Dish of Pam in Wisconsin

Coarse-Grain Raspberry Mustard

(Pam fiddles with this basic recipe)

1/4 cup yellow mustard seeds
2 teaspoons mustard powder
1/4 cup water
1/4 cup dry white wine
1/3 cup raspberry vinegar
1/2 teaspoon salt
1/2 cup seedless raspberry jam

• Whirl mustard seeds, mustard powder and water in electric blender for 1 minute until coarsely pureed to paste. Place in glass bowl, cover, and let stand at room temperature at least 2 hours or overnight. Stir occasionally.
• Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over simmering water, stirring occasionally, 10 minutes or until slightly thickened. Cool slightly and place mixture in electric blender. Add raspberry jam. Whirl until well mixed. Place in sterilized jar with lid and refrigerate for at least 24 hours before using to allow flavors to blend.
• Store in refrigerator. Keeps well for several months.

Makes about 1 cup.