1/3 c. whole mustard seed
1/3 c. boiling water
1/3 c. dry mustard
1/3 c. hot water
1 c. cider vinegar
2 tbsp. dark brown sugar
1 1/2 tsp. salt
1 tsp. garlic powder
1/4 tsp. ground cinnamon
1/4 tsp. ground allspice
1/8 tsp. ground cloves
3 tbsp. light corn syrup

Combine mustard seed and boiling water in small bowl. In another small bowl mix dry mustard with hot water. In small saucepan, combine vinegar, brown sugar, salt, syrup and spices. Bring to boil, then simmer (covered) for 5 minutes.

Place vinegar mixture and reserved mustard mixtures in blender. Blend on high speed, stopping occasionally to scrape down sides with rubber spatula, until mustard seed is crushed. Pour into small containers with tight fitting covers. Keep chilled. Yield 2 cups.