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Apricot Mustard


1 c sweet n hot mustard
1/2 c Apricot jam
3/4 c 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 1 1/2 cups.





STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.