Apricot Mustard

Name: Apricot Mustard
Yield: makes about 1 cup
Ingredients: 4 ounces dried apricots; 4 1/2 teaspoons yellow mustard seeds; 4 1/2 teaspoons brown mustard seeds; 2 tablespoons ground mustard; 1/4 cup distilled white vinegar; 1/4 teaspoon coarse salt

January 26, 2012

Recipe information

Yield
makes about 1 cup

Ingredients

4 ounces dried apricots

4 1/2 teaspoons yellow mustard seeds

4 1/2 teaspoons brown mustard seeds

2 tablespoons ground mustard

1/4 cup distilled white vinegar

1/4 teaspoon coarse salt

Preparation

Mix the apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsCondiment Dried Apricot Dried Fruit Fruit Dairy Free Gluten Free Nut Free Vegan Vegetarian Easy 5 Ingredients or Fewer Make Ahead No-Cook Food Processor Cookbooks

Recipe notes

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