Hot and Sweet Whiskey Mustard

Tess Geer Recipe

By Tess Geer dmsgrl

If you like your mustard with a bit of heat, this recipe is for you! The chipotles in adobo sauce give it a smoky flavor and a rich brown color. Great on sandwiches or as a dip. If you want more heat, use fresh jalapeño slices and leave the seeds in.


Recipe Rating:
 1 Rating
Cooking Method:
Canning/Preserving

Ingredients

2 c
jalapeno pepper slices, canned or fresh
1 can(s)
chipotle peppers in adobo sauce, 7 oz
1 1/2 c
white vinegar
5 c
sugar
1 c
all purpose flour
1 Tbsp
dry mustard
1 Tbsp
turmeric
1 Tbsp
chili powder or to taste
1 c
whiskey (i prefer jack daniels)
2 1/2 c
prepared yellow mustard
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Directions Step-By-Step

1
Prepare boiling water canner and keep jars hot. Place lids and rings in hot water but do not boil them.
2
Place jalapeño slices, chipotle in adobo and vinegar in a blender or food processer and process until smooth. Pour into a large stock pot.
3
Combine sugar, flour and spices in a large mixing bowl. Add two cups of the mustard and stir until well blended.
4
Pour mustard mixture into stock pot. Bring to a simmer and then cook for approximately 20 minutes, keeping at a simmer and stirring occasionally, until sugar is dissolved and mixture is blended.
5
Add whiskey and bring mixture to a boil, stirring constantly. Stir in remaining 1/2 cup mustard.
6
Ladle mustard into jars. Run a small spatula around inside of jars to remove air bubbles. Wipe rims clean with a damp cloth. Place lids and tighten rings to finger tip tight.
7
Process in boiling water for 7 minutes. Remove to a clean dish towel and let sit out of direct sunlight for 24 hours. Test lids for seal. Will keep for one year.

About this Recipe

Course/Dish: Dips, Other Sauces
Main Ingredient: Spice/Herb/Seasoning
Regional Style: American
Dietary Needs: Vegetarian
Hashtags: #canning, #mustard, #whiskey

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  • Comments

  • 1-5 of 5
  • user
    Lori Harbin-Combs 4dogslori - Nov 1, 2012
    WOW! Great recipe, thanks!
  • user
    Tess Geer dmsgrl - Nov 24, 2012
    Glad you like it Lori! I literally have to hide jars of it or my kids take it. I particularly love to use it as a glaze for pork loin or lamb chops.
  • user
    Mary Ann Hanson DeaconGrandma - Aug 3, 2013
    Have you ever tried this over cream cheese as a cracker spread? I was just thinking of pepper jelly poured over cream cheese. This would be really good in a Christmas gift basket. Thanks for posting.
  • user
    Tess Geer dmsgrl - Aug 3, 2013
    I have eaten this with EVERYTHING I thought! But that sounds great! I serve it plain as a dip with pita chips, too. I serve Spiced Peach Jam over cream cheese, just did at a party last weekend, ant it DISAPPEARS in minutes! Here's the recipe:
    Spiced Peach Jam
    Do you belong to the Just A Pinch group Canning Corner? We have lots and lots of great members, lots of activity, tons of group recipes.
  • user
    Mary Ann Hanson DeaconGrandma - Aug 3, 2013
    Will have to check that out. Appreciate your comment!