German mustard

I made this months ago and gobbled it up in no time with good quality (GAPS-legal) store-bought bratwursts and homemade sauerkraut. It was a great quick meal. Next time I make this (soon!) I'm going to double the recipe. I found this recipe http://www.gretchencooks.com/, and I only had to change one ingredient.

When I made it, I used a mixture of yellow and brown mustard seeds, but it was impossible to chop the brown seeds without pureeing the yellow seeds. I like the brown seeds for visual interest, so I will try all brown next time, but I'm not sure if it will thicken without some yellow. Anyway, it turned out great with the pureed yellow seeds, it just took a while for the spiciness to mellow.

Ingredients

1/4 cup mustard seeds

2 Tbsp. dry mustard

1/2 cup COLD water

1 cup apple cider vinegar

1 small onion, chopped (about 1/4 cup)

3 Tbsp. honey

2 cloves garlic, minced

3/4 tsp. salt

1/4 tsp. dried tarragon

1/4 tsp. ground cinnamon

Method

Combine mustard seeds, dry mustard and water in a small bowl. Cover and let stand at least 4 hours or overnight. Combine vinegar, onion, honey, garlic, salt, tarragon and cinnamon in a small saucepan. Bring to a boil over high heat; reduce to medium. Boil, uncovered for about 7 to 10 minutes until the mix is reduced by half. Pour vinegar mix through a fine sieve into a food processor bowl. Rinse saucepan and set aside. Add mustard mix to the vinegar mix; process in food processor about 1 minute or until mustard seeds are chopped but not pureed. Pour into rinsed saucepan. Cook over low heat until mustard is thick, stirring constantly. Store in airtight container in the fridge for up to 1 year. Wait at least two weeks before eating, preferrably a month.