Apricot mustard

Yield: 12 servings

Measure Ingredient
½ cup Apricot jam
¾ cup Dry mustard

Mix together in a bowl. Transfer to a jar with a tight-fitting lid.

Age in a cool dark place for 2 to 8 weeks, then refrigerate.

An exotic mustard that's great with stout cheeses.

Makes 2 tb per "serving"

Recipe by Helene Sawyer in "Gourmet Mustards" ISBN# 0-914667-07-6 Published by Culinary Arts Ltd..

Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey - J.ZIOLA on GEnie - CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005

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