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Oink Ointment

1

cup

Dijon Mustard

1

tablespoon

Colman's mustard powder

1

tablespoon

Hungarian sweet paprika

1

teaspoon

onion powder

1/4

teaspoon

garlic powder

1

cup

flat Dr. Pepper

1/2

cup

ketchup

1/2

cup

frozen apple juice concentrate, thawed

1/3

cup

cider vinegar

1

tablespoon

packed light brown sugar

1

teaspoon

freshly ground black pepper

1

In a medium nonreactive saucepan, whisk together the mustard, mustard powder, paprika, onion powder, and garlic powder. Whisk in the Dr. Pepper, ketchup, apple juice concentrate, vinegar, brown sugar, and pepper. Set over medium heat and bring to a simmer.

2

Cook, stirring often, for 5 minutes.

3

Remove from heat and cool to room temperature. Transfer to a storage container and let stand in a cool place or the refrigerator for 24 hours before using. Unused ointment can be refrigerated for up to 2 weeks. Makes about 3 1/2 cups.

Servings: 1

Yield:

Nutrition Facts

Serving size: Entire recipe (19.9 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients. 3 of the recipe's ingredients were not linked. These ingredients are not included in the recipe nutrition data.

Amount Per Serving

Calories

574.53

Calories From Fat (16%)

91.05

% Daily Value

Total Fat 11.27g

17%

Saturated Fat 0.64g

3%

Cholesterol 0mg

0%

Sodium 4130.05mg

172%

Potassium 1299.88mg

37%

Total Carbohydrates 108.12g

36%

Fiber 7.73g

31%

Sugar 80.87g

 

Protein 13.85g

28%