Red Bluff Pickles & Provisions
Blueberry Honey Mustard
Blueberry Honey Mustard
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This is not your typical garden variety yellow squeeze bottle mustard!
Our Blueberry Honey Mustard is a delicious semi-smooth, sweet and savoury fruity mustard perfect for your charcuterie board. It pairs well with cheese, pork and lamb, and makes a wonderful glaze for grilled salmon and halibut.
We make our mustard the old-fashioned way with whole mustard seeds.
Contains: BC blueberries, whole mustard seeds, vinegar, sugar, honey, salt, and spices.
Our favourite ways to use mustard:
- Slathered on meat, fish and vegetables before grilling
- As an accompaniment to meat dishes
- Stirred into sauces
- Added to vinaigrette
- Spread on the bread before making your favourite grilled sandwich
What's Cooking?
Can I use my pepper jelly in cooking?
Yes, by all means! Pepper jelly makes an incredible glaze for meats, fish and vegetables. Try brushing pepper jelly on a slab of seasoned salmon before baking it in a 425F oven for about 10 minutes, (depending on the thickness of your fish). When it is done, run it under the broiler for about 2-3 minutes to finish.
What can I do with the little bit of pepper jelly I have left in my jar?
Make a quick vinaigrette to dress up a simple salad of leafy greens by adding a little oil, vinegar, salt and pepper to the remaining pepper jelly. Add a few berries or some seeds and toss to coat everything lightly before serving.
Can I bake with pepper jelly?
Absolutely! Get creative in your kitchen. Try making a sharp cheddar shortbread thumbprint cookie and fill the center with any of our pepper jellies for a sweet and savory appetizer.
Or even easier, line mini tart tins with ready made puff pastry, add a small cube of cream cheese to each tin and top with a teaspoon of pepper jelly. Bake according to the directions on your puff pastry box.