This was dinner last night. The recipe says it is for a pork tenderloin or other grilled meats, but we had blackberries to use up so I found this. It made a very good baste and dipping sauce for the wings.
Blackberry Mustard
1 cup fresh blackberries
1/4 cup plus 3 TB. hot Dijon mustard
3 TB. honey
1 TB. balsamic vinegar
1 tsp. dry mustard
1. Position knife blade in food processor bowl; add blackberries. Process about 1 minute or until smooth; strain and discard seeds.
2. Combine blackberry puree, Dijon mustard and remaining ingredients in a bowl; stir well. Makes 1 cup
Source: Cooking Light mag. 7-94
Note: Used regular Dijon mustard and less than the recipe called for.
Blackberry Mustard
1 cup fresh blackberries
1/4 cup plus 3 TB. hot Dijon mustard
3 TB. honey
1 TB. balsamic vinegar
1 tsp. dry mustard
1. Position knife blade in food processor bowl; add blackberries. Process about 1 minute or until smooth; strain and discard seeds.
2. Combine blackberry puree, Dijon mustard and remaining ingredients in a bowl; stir well. Makes 1 cup
Source: Cooking Light mag. 7-94
Note: Used regular Dijon mustard and less than the recipe called for.
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