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Apricots Sweet and Sour

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250 g apricots, dried
125 ml Apricot Vinegar
125 ml water
2 tbsp. Portuguese Mustard
salt and pepper, freshly ground

Instructions

250 g apricots, dried marinate for 2 days in 125 ml Apricot Vinegar, 125 ml water and 2 tbsp. Portuguese Mustard Season with salt and pepper, freshly ground Serve with warm or cold meat dishes.
serves 4
by Peter Berger, hobby chef, Vienna