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Uncle's Honey Mustard Pepper Jelly Dressing

¾ Cup Honey

¾ Cup Uncle’s Pepper Jelly, warmed and melted

½ Cup Creole Mustard

¼ Cup Water

1 Tsp. “dry” Chinese yellow mustard

Whisk dry mustard in water.  Let stand for 5 minutes.  Incorporate and whisk remaining ingredients into mustard/water mixture.  Refrigerate.  Makes approximately 2 ¼ cups and will keep in refrigerator for up to several weeks.