Nec timeo, nec sperno
- 2 tablespoons vegetable oil
- 2 1/2 cups chopped yellow onion
- 1 teaspoon mustard seeds
- 1/2 cup bourbon
- 2 tablespoons molasses
- 1/8 teaspoon ground allspice
- 1/2 cup water
- 2 1/2 ounces chopped dried apricots
Deglaze the pan with bourbon and add molasses, allspice, water, and apricots.
Bring the cuthney to a simmer and cook until thick, about 15 minutes.
When mixture is thick, remove from heat, place in plastic container and refrigerate.