Honey Mustard

8:40 pm on 7 January 2013

This recipe is great to use on baked or roasted chicken.

Recipe from The New Zealand Gluten-Free Cookbook by Jimmy Boswell 2012, published by Penguin New Zealand. Photography by Sean Shadbolt.

Makes 2 cups.

Honey MustardIngredients

1/3 cup yellow mustard seeds
300 ml white wine vinegar
1 stick cinnamon, about
2.5 cm long
60 ml honey


Place the mustard seeds, vinegar and cinnamon in a small mixing bowl and leave to soak for 6–8 hours. Then transfer the mixture to a mortar and pestle together with the honey and pound until it becomes a nice stiff paste. Add a little more vinegar if necessary.

Transfer to sterilised jars, cover and seal. Will keep for up to 3 months sealed. Once opened, keep refrigerated.

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