A few summers ago I happened upon a recipe for one of the best jams I've ever eaten - Christine Ferber's two apricot jam, made with fresh and dried apricots. I learned an important lesson from that recipe: the intense flavor of dried fruit, and the additional texture it gives to a dish or condiment, make it worthy of much more attention that it's gotten in my kitchen. I use dried and fresh apples in this super-easy mustard, which goes nicely on any sandwich with ham or cheese, or both, and would do any cheese board proud. ;o)

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