Molasses Mustard 1/2 cup dry mustard 4 tablespoons beer 2 tablespoons unsulphured dark molasses 2 tablespoons cider vinegar 1/4 teaspoon ground cinnamon 1/4 teaspoon ground allspice 1/4 teaspoon freshly-ground black pepper 1/8 teaspoon ground cloves Place all ingredients in a small bowl. Mix them together well, cover, and refrigerate. Let the mustard mellow at least 24 hours. It keeps indefinitely.