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Yield
Serves : Makes about 2 1/2 cups

How to Make It

Step 1    

In a medium nonreactive saucepan, combine all of the ingredients except the mustard, salt and pepper. Add 1 1/2 cups of water and simmer over moderately high heat until the apricots are soft, about 15 minutes. remove from the heat and let cool.

Step 2    

Transfer the contents of the saucepan to a blender and puree until smooth. Strain the puree through a fine-meshed sieve into a bowl and stir in the mustard. Season with salt and black pepper. Thin the mustard with water if it seems too thick. Let cool, then transfer the mustard to a glass jar and refrigerate for up to 1 week.

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