Roasted Red

1/2 c Dry red wine

10 Drops hot pepper sauce

2 md Garlic cloves, halved

1/4 ts Cayenne pepper

1 tb Coarse kosher salt

3/4 c Imported English-style dry

-mustard 1 ts Crushed black peppercorns

3/4 ts Crushed whole allspice

1 1/4 c Boiling water

2 tb Honey

3/4 c Red wine vinegar

1 1/2 ts Dried thyme, crumbled

1/2 c Sherry vinegar

3 Bay leaves

3 tb Mustard seed

3 Fresh thyme sprigs

2/3 c Medium-dry Sherry

7 minutes. Strain sherry mixture through fine sieve into mustard. Stir in honey and dried thyme. Return to saucepan. Set saucepan in larger pan of simmering water. Cook until consistency of mayonnaise, stirring frequently,

20 to 30 minutes. Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one week to mellow flavors. (Can be stored in refrigerator three months.) From Bon Appetit, Dec '

85. Makes

3 cups