Apricot Mustard

Oxmoor House
4 half pints


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1 (10-ounce) package dried apricots
2 cups water
1/4 cup plus 2 tablespoons honey
1/3 cup cream sherry
1/4 cup dry mustard
1 tablespoon plus 1 1/2 teaspoons ground ginger
1 tablespoon curry powder
2 teaspoons almond extract


Place apricots and water in a small saucepan; cover with water. Cover and let stand 1 hour. Cook over medium heat 10 minutes or until soft.

Place half of apricot mixture in container of an electric blender; process until smooth. Repeat procedure with remaining apricot mixture.

Combine pureed apricots with remaining ingredients in a large bowl, mixing well.

Pour mustard into hot sterilized jars. Cover with metal lids, and screw bands tight. Refrigerate 24 hours before serving. Serve with cold meats.

Created date

February 2010