Jack Daniels Honey Mustard Food

JACK DANIEL'S HONEY MUSTARD

Steps:

• Put honey, vinegar, sugar, eggs and flour into a blender a few seconds to blend at high speed until smooth.
• Transfer to a 2 quart saucepan and cook on medium high, whipping briskly with a whisk to prevent it from sticking to bottomof pan. It will thickin just as it comes to a boil.
• Quickly add mustard and whiskey. Continue to cook and stir briskly only 1/2 minute.
• Remove from heat. Add the horseradish and beat well.
• Cool completely. Bottle and cap tightly.
• Can store refrigerated 6 to 8 weeks. It freezes well.

JACK DANIEL'S HOT MUSTARD (FOR CANNING)

Steps:

• Drain jar of peppers and place in blender with vinegar. Blend thoroughly until no chunks of peppers or seeds remain. Pour into a 5-qt or larger pot.
• Blend sugar, flour, and spices in a mixing bowl. Add 2 cups of the mustard and blend well. Pour mixture into pot with pepper-vinegar mixture. Mix well, and cook on low heat for 15-20 minutes until sugar is dissolved and everything is well combined.
• Add Jack Daniel's, and then turn heat up to high. Stir constantly until mixture comes to a boil, then add remaining 1/2 cup yellow mustard and stir well. Mixture should be thick enough to coat a spoon well, but if not cook until it does. Remove from heat.
• Fill jars 1/2 inch from top and process 7 minutes in a water-bath canner.