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Apricot Mustard

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"


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