Recipe

Step 1: Have ready hot, sterilized jars and their lids. (Watch this video for a how-to.)

Step 2: In a bowl, stir together the mustard and 1/2 cup (4 oz.) water until smooth. Set aside.

Step 3: In a small nonreactive saucepan, combine the wine, onion and garlic. Bring to a boil over high heat. Reduce the heat to medium, stir in the sugar and salt, and simmer, uncovered, stirring often, until reduced by half, about 20 minutes.

Step 4: Pour the wine mixture through a fine-mesh sieve into the mustard and stir until combined.

Step 5: Transfer to the saucepan and cook over medium heat, stirring frequently, until thickened, about 20 minutes.

Step 6: Spoon the hot mustard into the jars, leaving 1/4″ of head-space. Remove any air bubbles and adjust the head-space, if necessary. Wipe the rims clean and seal tightly with the lids. Store the jars in the refrigerator for up to 1 year. For the best flavour, let the mustard stand for at least 2 weeks before using.

Makes 2 half-pint (8-oz.) jars

See more recipes from Rick Field, Lisa Atwood and Rebecca Courchesne.

Reprinted with permission from Rick Field, Lisa Atwood and Rebecca Courchesne’s The Art of Preserving (2012 Weldon Owen).