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Sweet-and-Sour Mustard
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1 cup packed brown sugar
1 cup cider vinegar
1/3 cup ground mustard
2 tablespoons water
2 eggs, lightly beaten
In a large saucepan, whisk together all ingredients. Cook over low heat, stirring
constantly, until thickened. Pour into small jars. Cover and refrigerate.
Yield: 1-1/2 cups.
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Printed from tasteofhome.com Nov 19, 2008Copyright Reiman Media Group, Inc © 2008 |