Ingredients

　　4 ounces dried apricots

　　4 1/2 teaspoons yellow mustard seeds

　　4 1/2 teaspoons brown mustard seeds

　　2 tablespoons ground mustard

　　1/4 cup distilled white vinegar

　　1/4 teaspoon coarse salt

　　Mix the apricots, mustard seeds, ground mustard, and 3/4 cup water in a bowl. Refrigerate, covered, overnight. Put the mixture in a food processor. Add the vinegar and salt; puree. The mustard can be refrigerated, up to 1 week.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.