We started with concord grape puree we made by pressure cooking concord grapes with a piece of star anise. We pressed the cooked grapes through a fine mesh sieve, leaving the seeds and skins for another use. We added toasted yellow mustard seeds to the concord grape puree, seasoned it with 0.5% salt, and refrigerated the mixture overnight. The next morning, the mustard seeds were hydrated with grape puree, and we had an incredible coarse concord grape mustard. A few drops of red wine vinegar were added to make the flavors pop.
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