Garlic Mustard Sauce

The result was a perfect spicy blend of garlic mustard that is smooth and creamy like a sauce.  
5 from 1 vote
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Prep Time 10 mins
Cook Time 1 d 1 hr 30 mins
Total Time 1 d 1 hr 40 mins
Course Appetizer
Cuisine American
Servings 60

Ingredients
  

  • 2 pounds garlic bulbs (25 roasted whole cloves)
  • 1/3 cup extra virgin olive oil (for roasting garlic only)
  • 1 pound Granny smith apples (about 3)
  • 2 cups apple juice, divided (I used apple cider)
  • 1 pound Anaheim peppers (about 18-20.. Note: 1 pound was 4 large for me)
  • 8 pc. Serrano peppers (too hot for hubby used 3 red seeded)
  • 1/4 cup mustard powder
  • 2 T. yellow mustard seed
  • 1 T. coriander seeds
  • 1 1/2 cups white wine vinegar, 5% acidity (I used white vinegar)

Instructions
 

Preparation:

  • Prepare 6-8 half pint jars, lids, and rings. Sterilize the jars and keep them in the hot water till its time for processing. Make sure to fill your water bath canner and get the water to a simmer.
  • Peel and core apples. Chop apples into 1/2 inch pieces. Cut tops off garlic to expose individual cloves.

Cooking:

  • In a stainless steel or enameled dutch pot combine apples and 1 cup of apple juice. Simmer apples and juice for 5 minutes; set aside.
  • Place garlic bulbs in a baking dish. Pour olive oil over cut surface of garlic. Bake garlic at 350 degrees F until tender. Cool garlic. Separate cloves of garlic and peel.
  • Roast peppers under a broiler until skins wrinkle and char in spots, turning to roast evenly. Put roasted peppers in a paper or ziploc bag and secure closed. Cool 15 minutes.
  • Remove stems and skins from peppers. 
    Puree apple mixture, garlic, and peppers using either a food processor, immersion blender or food mill.
  • Combine puree, 1 cup of apple juice, and remaining ingredients in a large saucepan. Bring mixture to a boil over medium-high heat; boil 10 minutes, stirring to prevent sticking. 

Filling the jars:

  • On a dishtowel place your hot jars and fill with the the mixture.  Using your funnel ladle into each of the jars leaving 1/2” headspace. Remove air bubbles and refill to the proper headspace if necessary.
  • Taking a clean paper towel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal.
  • Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "fingertight".

Processing:

  • Make sure your rack is on the bottom of the canner and place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up.
  • Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 10 minutes.
  • When complete turn off the heat and remove the cover and let the jars sit for another few minutes.
  • Remove the jars and place them back on the dishtowel in a place that they will sit overnight to cool. Do not touch or move them till the next morning.

Sealing:

  • Some time in the next hour your jars will be making a "pinging" or "popping" noise. That is the glass cooling and the reaction of the lids being sucked into the jar for proper sealing. Some recipes may take overnight to seal. Check your lids and reprocess any jars that did not seal.

Notes

Yield about 6-8 half pints
Keyword Garlic Mustard Sauce