1 c. plum preserves
1/2 c. apricot preserves
2 tbsp. honey
2/3 c. cider vinegar
1 clove garlic, minced

Mix ingredients in a saucepan; bring to a boil over medium heat. Cook 5 minutes, stirring constantly. Store in sterilized jar in refrigerated.

Hot mustard sauce:
2 tbsp. powdered mustard
3 tbsp. boiling water
1 tbsp. vinegar
1 tsp. sugar

Pour boiling water a little at a time into mustard; stir vigorously until smooth. Add vinegar and sugar and mix well. Cover and chill 2-3 hours to develop flavor.