1 C dry mustard powder
2/3 C strong-flavored beer or ale
1/4 C molasses
1/4 t salt
1/8 t turmeric
1/2 C minced dried peaches or apricots
1 T minced candied ginger

Mix together mustard and beer. Set aside for a half hour. Stir in the remaining ingredients. To preserve the mustard by refrigerating, spoon it into clean jars and cap them before refrigerating. Keeps several months in the refrigerator. If you with to store on the shelf, spoon it into 2 sterilized, still-hot 1/4 pint jars. Process it in a boiling water bath for 10 minutes. Wipe the rim and cap immediately. Make sure it seals.