Sweet mustard Bavarian style

Ingredients for 2 servings:

• 220 g orange juice
• 30 g vinegar essence (25%) or 180 g white wine vinegar (5%)
• ¼ apple or pear, peeled
• 4 small onions, red
• 2 garlic cloves, fresh
• 120 g coconut palm sugar
• 8 g instant chicken broth
• 1 bay leaf
• 4 cloves, whole
• 4 juniper berries
• 2 allspice berries
• 3 peppercorns, black
• 2 leaves of mace
• 120 g mustard seeds, yellow
• 10 g mustard seeds, black
• 2 tbsp sugar, white
• 1 tbsp butter, unsalted

Instructions

Working time approx. 15 minutes; Rest period approx. 30 days; Cooking/baking time approx. 15 minutes; Total time approx. 30 days 30 minutes

makes 2 glasses of 250 ml each

Bring the broth with all ingredients to a boil. Simmer for five minutes, then remove from the heat and let it steep for a good hour. Strain the broth. Keep the pear and onion pieces and the garlic. Discard the spices. Add everything else to the mustard seeds and blend thoroughly in a blender until a grainy, homogeneous mixture is formed. Heat the white sugar in a small saucepan until it becomes liquid and begins to brown. Add the butter and stir in. When the sugar solution has a nice brown color, deglaze with the mixture from the blender, stir, and bring to a boil briefly. Cover and let mature overnight at room temperature. Bring to a boil again briefly if necessary. Transfer to sterile jars with screw lids, seal, and let mature in a cool place for four weeks. Note: The spiciness is determined by the amount of yellow mustard seeds used. For a mustard that can be consumed sooner, at least 60% green mustard seeds or green mustard flour should be used.