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Apricot Mustard

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

  1. 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.
TagsCondimentDried ApricotDried FruitFruitDairy FreeGluten FreeNut FreeVeganVegetarianEasy5 Ingredients or FewerMake AheadNo-CookFood ProcessorCookbooks
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