1/2 cup white mustard seeds
1/2 cup red wine
2/3 cup red wine vinegar
1/2 cup water
1/2 teaspoon ground allspice
1 teaspoon honey
1 1/2 teaspoons minced garlic
3 teaspoons kosher salt
2 bay leaves, finely crushed

Combine mustard seed, wine and vinegar in a glass bowl; let stand 4 hours. Place this mixture in a food processor or blender and add remaining ingredients. Process briefly to retain coarse texture. Place in upper part of double boiler and stir over simmering water 10 minutes or until mustard begins to thicken. Place in hot, sterilized jars. Allow to cool; then cap and refrigerate.

Yields 2 to 3 half pints.