Alma's Mustard, a special mustard from a very special lady

So now you are saying: " who is Alma?", or maybe you already know. If you are Cat Cora, you definitely know, since she is your grandma. Thanks for sharing her recipe Chef Cora. It is a knock out, both the plain (I hesitate to call it plain) or the fruited version. Dynamite in a bottle!

Grandma Alma's Sweet Hot Mustard courtesy of Cat Cora
makes 1 1/2 cups

1/2 cup dry Coleman?s Mustard (2 oz. can)
1/2 cup granulated sugar
1/2 tsp. kosher salt
1 tablespoon all purpose flour
1/2 cup Apple Cider Vinegar
1 cup plus 2 tablespoons (9 ounces) prepared yellow mustard
1 tablespoon melted unsalted butter

Mix together the dry mustard, sugar, salt and flour. Stir in the vinegar and melted butter into the dry mustard mixture, then add the prepared mustard. Blend well. Refrigerate the mustard for at least 24 hours to allow the mustard powder to come to its full heat and meld with the rest of the ingredients. You can add in the dried fruits and such to make the variation of it, such as fruited or spicy, etc., listed below

Fruit addition:
2 tablespoons unsalted butter
2 bay leaves
1 tablespoon chopped fresh rosemary
1 cup chopped dried cherries
kosher salt and ground black pepper to taste

Melt butter over medium heat, until caramel in color, 3-4 minutes
Add bay leaves, rosemary, dried cherries and pepper. Mix with the sweet hot mustard above recipe

My note: I made the fruit addition and kept it separate until ready to smear on the pork roast prior to roasting. I added it only to the quantity I was using for the recipe and bottled the rest for later yummy uses.