Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
- Total Time:
- Yield: Makes 1 1/2 cups
Photography: Bryan Gardner
Source: Martha Stewart Living, October 2015
- 1/2 cup dried apricots or figs (3 1/2 ounces)
- 4 1/2 teaspoons dried yellow mustard seeds
- 4 1/2 teaspoons dried brown mustard seeds
- 2 tablespoons ground mustard
- 1/4 cup distilled white vinegar
- Coarse salt
Mix together dried fruit, mustard seeds, ground mustard, vinegar, and 3/4 cup water in a bowl. Refrigerate, covered, overnight.
Place mustard mixture and salt to taste in a food processor; puree until smooth. Serve, or store in refrigerator, covered, up to 1 week.