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City of Portland
Apricot Mustard

1 cup prepared mustard sweet 'n' hot
1/2 cup apricot preserves (jam)
3/4 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 tablespoons per "serving"

Source: recipeland.com