A Spicy Way to Use an Abundance of Berries Mary Jane Loper, a master food preserver certified by the University of California's Cooperative Extension Service, sits at a table at the Hollywood market on most Sundays, dispensing brochures and advice about preserving produce. This is one of her favorite recipes using a fruit in abundance this month. Strawberry Mustard 1/2 cup dry mustard (Coleman's) 2 T water 2 cups pureed strawberries 1 cup vinegar (white wine or cider) 1/2 cup minced onion 1/2 cup sugar 1/4 cup flour 1/2 tsp. tumeric 2 T minced pineapple sage (optional) 1. Sift mustard, combine with water, let sit. 2. Combine remaining ingredients and bring to a boil. 3. Lower heat and cook for two minutes. 4. Whisk (do not stir) 1/4 cup hot mixture into mustard until smooth. 5. Repeat, using 1/4 cup hot mixture each time until all is blended. 6. Cool and refrigerate. Will keep for several weeks 7. Serve with boiled shrimp, grilled sausages, baked ham, etc.
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