A sweet and tangy fruit mustard, courtesy of Chef Tim Kilcoyne of the SideCar Restaurant
Combine vinegar, red wine, mustard seeds, and mustard in a sauce pan. Bring to a boil and reduce to a simmer. Let mixture continue to simmer until it reaches a syrup-like consistency (about 30 minutes).
Add strawberries and continue to simmer for another 1/2 hour.
Allow to cool and store in the refrigerator for 8 to 10 days. Serve with poultry, cheese trays, or as a condiment on sandwiches.