Honey Stout Mustard

1 1/2 cups English stout 1 cup yellow mustard seeds 1 cup brown mustard seeds 3/4 cup cider vinegar 1/3 cup dry mustard powder 1 T brown sugar 4 T honey 1 tsp. salt 1 small onion, finely minced 4 cloves garlic, minced or pressed 1 tsp. allspice 1/2 tsp. tumeric

Makes 3 1/2 cups Soak mustard seeds in stout for at least 4 hours (add more stout, if necessary to keep seeds submerged). In a heavy saucepan, combine vinegar with the onion, garlic, brown sugar, honey, allspice and tumeric. Simmer, uncovered, over medium heat until reduced by half (about 10-15 minutes). Pour reduced liquid through a strainer into mustard seeds mixture. Process in food processor or blender until coarsely ground. Return mixture to saucepan and cook over medium-low heat, stirring constantly for about 5 minutes or until slightly thickened (it will thicken more as it cools). Let cool and pack into clean jars and cover tightly. Store, refrigerated, for up to 2 years.