Strawberry Mustard

1/2 cup mustard of your choice
2 T water
2 cups pureed strawberries
1 cup vinegar (white wine or cider)
1/2 cup minced onion
1/2 cup sugar
1/4 cup flour
1/2 tsp. turmeric
2 T minced pineapple sage (optional)

Sift mustard, combine with water, let sit.

Combine remaining ingredients and bring to a boil.

Lower heat and cook for two minutes.

Whisk (do not stir) 1/4 cup hot mixture into mustard until smooth.

Repeat, using 1/4 cup hot mixture each time until all is blended.

Cool and refrigerate. Will keep for several weeks

Serve with boiled shrimp, grilled sausages, baked ham, etc.