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Credit: Kathleen Sanderson and Blake Swihart, Chefs, Foodservice Solutions, Chester Springs, Pa.
The National Culinary Review, June 2013
1½ cups reserved Pacific Northwest Lite Canned Pear juice
1 cup yellow mustard
Method: In saucepan, reduce pear juice to ½ cup. Cool slightly. Add mustard; mix well. Cover; refrigerate at least two hours, or until ready to use as directed.
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