ZachHVAC posted something about mustard, but I couldn't read it or reply. I came up with the following recipe for Raspberry Mustard, which I used in our fall newsletter. Try it. It's great!
1/8 cup of yellow mustard seeds
1/8 cup of brown mustard seeds
3 teaspoons yellow mustard powder
1/4 cup cold water
1/4 cup white wine
1/3 cup raspberry vinegar
1/2 teaspoon salt
6 oz raspberries
Wash the raspberries and combine with mustard seeds, mustard powder, and water. Blend in a food processor until the mixture resembles a paste-like substance.
Add wine, vinegar, and salt to the mustard paste and cook over medium low heat, stirring every few minutes.
When the mixture attains an even consistency, remove from heat.
Place the mixture in a container with a lid and store in a refrigerator overnight to allow the flavors to combine and set.