Ingredients:
Sugar 2 cups
Water 1 1/2 cups
Dried apricots (or similar fruits or mix) chopped 2 cups
Mustard seed, whole 1/4 cup
Dijon mustard 1/2 cup
Horseradish, fresh, grated 1/2 cup
Method:
1. combine sugar and water in a pot, bring to boil
2. add dried fruits and mustard seeds; return to a boil, then lower heat and simmer until mixture is reduced to a syrup consistency, about 45 minutes
3. whisk in Dijon mustard and horseradish; cool. Store in a refrigerator.
Note.
Full recipe makes about 4 cups, but can be halved or doubled, as desired. For the best results, make it at least a few days ahead of planned use, as flavours develop and mellow with age. Stored in an airtight container in the refrigerator, it will keep for several weeks. Also great as an accompaniment to a cheese plate, or with any grilled or roasted poultry. If you wish you can mix in some fresh fruits, such as peaches, to lighten its intensity.
Prepared horseradish (not cream style) can be used instead of fresh, however fresh will provides the best result.
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