1 cup packed brown sugar

1/2 cup cider or raspberry vinegar

1/3 cup ground mustard

2 Tablespoons water

2 eggs, lightly beaten

In a saucepan, whisk together all ingredients.  Cook over low heat, stirring constantly, until a thermometer reads

160 degrees and mixture is thickened.  Add 1 Tbls. whole mustard seed, or more if desired.  Pour into small jars, cover, and refrigerate.   

Yield: 1 1/2 cups

Use for dipping pretzels.