I knew I'd find a use for the hard cider. I wasn't in love with it as a drink, but the cider really works for mustard. As with the chutney, I did not bother with a water bath canning as it only made about 1 1/2 pints. It will store well in the fridge for a few months.
You Will Need:
1 pint hard cider
1 1/2 cups dried apricots, finely diced
1/4 cup yellow mustard seeds
1/4 cup brown mustard seeds
Combine all above in a bowl, cover and let soak at least 6 hours or overnight. My kitchen is around 62 degrees F. so I didn't bother with the fridge, but in a warmer clime you may wish to chill it as it soaks overnight.
Drain the soaked mixture reserving the liquid. Puree the fruit and seeds adding reserved liquid as needed. Eventually work it all in. To the pureed mixture add:
1 tablespoon dry mustard powder
1/4 cup brown sugar
1 teaspoon salt
1/2 cup cider vinegar
Water if needed
Mix all except water. If it is too thick, use some water to thin it down keeping in mind the mustard wil thicken again after cooking and cooling. Stir well and bring to a boil over medium heat. It will splatter, so use a long spoon and stand clear. Cook until thickened-about ten minutes. Cool, store covered in jars in fridge.
