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Apricot Mustard

Yield 4 half pints


  • 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.

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