RUSTIC PUMPKIN MUSTARD

Sandwiches are my love language, and like many of them, I often feel woefully incomplete without mustard.

Such appreciation extends to all types of mustard, but especially a spicy mustard. And like my Roman ancestors, I can’t help but shove some fruit in it. At least pumpkin meshes better than grapes.

This mustard is so Autumnal, so Rustic, that just one spoonful spurs hordes of white women swaddled in flannel to swarm conspicuously tidy barns full of tiny pumpkins and apple cider in mason jars. Great for dips, sauces, sandwiches and more, it will definitely heat up those cold cuts and clear your sinuses.

PUMPKIN SPICY BROWN

Prep:

10-15 min

Chill:

12+ hrs

Total:

1 day

Makes about 1 cup. Each serving size is 1 tbsp.

INGREDIENTS:

2 tbsp canned pumpkin (or pureed from fresh)
2 tbsp water
¼ tsp allspice
2 tbsp apple cider vinegar
2 tbsp honey or maple syrup, divided
½ cup mustard seeds (~100 g)
1 tsp salt
1⁄3 cup (~79 ml) cold, non acidic liquid (water, cold plain ginger tea, beer)

GOURMAND MODE:

Beer is great in mustard, so why not try a pumpkin beer? Or 1 tbsp of chopped fresh herbs like thyme or sage?

STEP BY STEP:

1. In a small saucepan, mix together the 2 tbsp canned pumpkin, 2 tbsp water, ¼ tsp allspice, 2 tbsp apple cider vinegar, and 1 tbsp honey/maple syrup. Bring them to a boil for 30 seconds, then simmer on low for 5 minutes. Stir frequently to prevent burning. Remove from heat and allow to cool.

**While the mixture cools**
OPTIONAL: I like to toast about ¾ of my mustard seeds in a dry skillet on medium-high heat before grinding them into a powdery consistency (1 min). It releases a nutty aroma and tempers the spiciness. I like mixing ¾ powdery ground seeds and ¼ slightly cracked seeds, where there is still some heat.
2. Grind the seeds using a spice grinder or mortar and pestle. Don’t worry about grinding seeds into a meticulously fine powder, as long as they’re cracked. The more finely ground the seeds, the more mellow the flavor, so that may be your preference. (1 min with spice grinder, 5 min with mortar & pestle)
3. In a bowl, combine 1 tsp salt, 1⁄3 cup cold liquid of your choice, 1 tbsp honey/maple syrup and mustard seeds. Stir well and leave to rest for up to 10 minutes. Keep in mind that the longer it sits, the more mellow the mustard will be, so you can go past 10 minutes.
4. Stir in the cooled mixture of pumpkin, honey, apple cider vinegar, and allspice until well combined. Pour the mustard into a jar and refrigerate for at least 12 hours. It might seem runny but will thicken up overnight. It will also be more mellow for the longer you store it.

Enjoy as a sandwich spread, dip for soft pretzels or cheesy pretzel bites, or smudged on seared sausages, especially kielbasa. To make a honey-mustard like condiment, mix three equal parts mayonnaise (or plain yogurt, or sour cream) with additional honey and this mustard.

NUTRITION FACTS

Number of Servings: about 10
Fiber: 0.76 g
Carbs: 5.48 g

Calories per Serving: 42.3 kcal
Sugar: 4.13 g
Protein: 1.43 g

Weight per Serving: 25 g
Fats: 1.93 g
Iron: 0.56 mg

All servings and nutritional measurements are approximate. These estimates are intended for information and guidance purposes only. Please consult a licensed nutrition or medical professional if you need assistance.

Gluten-Free and Vegan Disclaimer: All of the ingredients listed in this recipe except honey are available in gluten-free and vegan versions. Please do your research and verify ingredient lists, as many products can have surprisingly hidden amounts of gluten that can impact those with Celiac Disease and gluten allergies. Likewise, vegans may need to verify if products contain hidden amounts of whey or animal derived ingredients.

Categories: Gluten-Free, SaucesTags: Condiments, Dips, Mustard, Pumpkin, Sauces

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