Yield: Approx 2qt


2ea Oranges (juice & Zest)
2 cups White Granulated Sugar
1 cup Minced Shallots
2oz Minced Garlic
1 quart Whole Grain Mustard
1 quart Carolina Apple Cider
1/2 cup Chopped Fresh Tarragon
1/2 cup Chopped Fresh Basil


1. Sweat garlic & shallots until translucent in a non-reactive sauce pan.
2. Deglaze pan with orange juice.
3. Add sugar, apple cider, mustard, and orange zest.
4. Bring to a steady simmer. Using a ladle, skim off any foam that comes to the top.
5. Simmer until reduced by a quarter and mixture begins to thicken.
6. Add fresh herbs and blueberries.
7. Pour into a shallow pan to chill or begin canning process.

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