Berry Mustard - cooking recipe

Ingredients

1 c. fresh berries (we recommend blackberries, boysenberries or raspberries)
1/2 c. Dijon mustard
1/4 c. honey
1 1/2 Tbsp. balsamic vinegar
1 tsp. dry mustard

Preparation

Puree blackberries in a blender until smooth.
Strain seeds. Combine blackberry puree and remaining ingredients in a bowl, whisking until blended.
Serve with pork, wild game or deli meats. Will keep in the refrigerator 2 to 3 weeks.