Apricot-Orange Bourbon Mustard

Mix the mustard seeds, half of the bourbon, and the water in a bowl. In another bowl mix the apricots and remaining bourbon. Let the mixtures sit for at least 8 hours, up to 24 hours, covered at room temperature.

Strain the mustard seeds and reserve the soaking liquid. In a food processor or blender, combine the apricots and 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.