5 tb Dry mustard
1/4 c  Mustard seeds
1/2 c  Water
1 c  Cider vinegar
1 lg Clove garlic, crushed
2 tb Dark brown sugar
1 ts Salt
1/4 ts Each:  ground ginger,
Allspice and cinnamon
2 ts Honey (optional)

In heavy, non-aluminum saucepan, whisk together the
dry mustard, mustard seeds and water; set aside. In
second similar saucepan, combine vinegar, garlic,
brown sugar, salt, ginger, allspice and cinnamon.
Bring to boil, reduce heat and simmer gently for 5
minutes. Whisk spiced vinegar into mustard mixture.
Bring vinegar and mustard mixture to simmer, and
simmer, very gently, for 10 minutes. With rubber
spatula, scrape into bowl and let stand for 2 hours.
Scrape mustard into food processor; process to grainy
puree. Add honey to taste and blend in processor.
Scrape mustard into sterile jar; cover and allow to
mellow overnight at room temperature.
Store in refrigerator. Makes 1 cup.