Mustard made with dried fruit is always a crowd-pleaser. For something more interesting than the standard varieties, we used figs and apricots.
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.