Blueberry Mustard - cooking recipe

Ingredients

4 tablespoons cornstarch
4 tablespoons water
1/2 cup blueberries, more if needed (if using frozen, thaw first)
1/4 cup whole blueberries (no need to thaw, if using frozen)
1/2 cup port wine
1 tablespoon chopped shallot
2 tablespoons white sugar
6 tablespoons prepared Dijon mustard
2 tablespoons prepared whole grain mustard
1 tablespoon yellow mustard seeds
1 tablespoon white wine

Preparation

Combine the tbsp of mustard seeds with the tbsp of white wine and set aside.
Whisk together the cornstarch and water; set aside.
Press the half-cup of blueberries through a sieve-- you want a yield of 1/2-cup sieved berries so you may need another tbsp or two of blueberries to get that.
In a saucepan, place the sieved berries, the whole blueberries, port wine, shallots and sugar; whisk in the cornstarch mixture.
Over medium-high heat, bring to a simmer, then let it cool.
Whisk in the mustards and softened mustard seeds well, then refrigerate until needed.