ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Apricot Mustard

Yield 4 half pints

Ingredients

  • 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

How to Make It

  1. 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.

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

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

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

Oxmoor House Homestyle Recipes