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May. 24th, 2012 07:27 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
carols_stuffAPRICOT BOURBON MUSTARD
Makes four 6-ounce jars; Note: The better the bourbon, the better the mustard. Eden Israel likes to mix equal amounts of cracked seeds, for full heat, and whole seeds for grainy texture.
1 cup brown mustard seeds
1 cup bourbon
1 cup water
1 cup packed, chopped dried apricots
5 tablespoons cider vinegar
5 tablespoons honey
1 tablespoon kosher salt
1. Put the mustard seeds in a bowl, pour in bourbon and water, and soak overnight.
2. Add the apricots and soak for another 12 hours.
3. Strain mixture and reserve liquid.
4. In a food processor pulse all ingredients to desired consistency, adding remaining liquid as needed.
5. Distribute among clean jars, wiping rims and securing lids. Best refrigerated for at least 2 weeks to allow the flavors to develop and mature. It will thicken as it sits. Keeps up to 3 months.
Makes four 6-ounce jars; Note: The better the bourbon, the better the mustard. Eden Israel likes to mix equal amounts of cracked seeds, for full heat, and whole seeds for grainy texture.
1 cup brown mustard seeds
1 cup bourbon
1 cup water
1 cup packed, chopped dried apricots
5 tablespoons cider vinegar
5 tablespoons honey
1 tablespoon kosher salt
1. Put the mustard seeds in a bowl, pour in bourbon and water, and soak overnight.
2. Add the apricots and soak for another 12 hours.
3. Strain mixture and reserve liquid.
4. In a food processor pulse all ingredients to desired consistency, adding remaining liquid as needed.
5. Distribute among clean jars, wiping rims and securing lids. Best refrigerated for at least 2 weeks to allow the flavors to develop and mature. It will thicken as it sits. Keeps up to 3 months.
