Apricot-Orange Bourbon Mustard
- 1/2 cup yellow mustard seeds
- 2/3 cup bourbon
- 1/2 cup water
- 1/2 cup packed chopped dried apricots
- 4 tablespoons orange marmalade
- 3 tablespoons maple vinegar
- 1 tablespoons honey
- 1 1/2 teaspoons kosher or sea salt
Strain the mustard seeds and reserve the soaking liquid. In a food processor or blender combine the apricots & bourbon mixture, marmalade, vinegar, honey, and salt. Purée until the ingredients come together and the apricots are minced. Add the mustard seed liquid and continue to purée until smooth. Add 2/3 of the mustard seeds and pulse until the seeds are cracked, then add the remaining seeds and pulse just once or twice to mix the whole seeds in.
Refrigerate in a covered jar or container for 1- 2 weeks to allow the flavors to develop. Will keep for 2-3 months in the refrigerator.