1 c SWEET ‘N’ HOT MUSTARD
1/2 c Apricot jam
3/4 c 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 tb per “serving” Recipe by Helene Sawyer in “Gourmet Mustards” ISBN# 0-914667-07-6 Published by Culinary Arts Ltd.. Posted on GEnie Food & Wine RT Oct 11, 1992 by J.ZIOLA [Jeanne] Jeanne in Jersey – J.ZIOLA on GEnie – CBTN00C on *P* From the recipe files of Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005