Recipe of Fruit Mustard - Food Recipes

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FRUIT MUSTARD

Recipe By :
Serving Size : 1
Preparation Time :0:00
Categories : Sauces

Ingredients - Preparation Method:

Stephen Ceideburg 2 c Diced fresh nectarines or -peaches, or mixed dried -fruit 1 c Mustard powder 2 1/2 c Cold water 4 1/2 tb Orange zest 1 1/2 c Champagne or cider vinegar 1 1/2 c Sugar 1 tb Salt 1/2 Lemon, juice only This aromatic mustard comes from Maggie Klein and Kurt Klingman if Oliveto's in Oakland. If using fresh fruit, saute the peeled and chopped nectar- ines or peaches for 3 or 4 minutes, then simmer for 5 minutes longer, or until the fruit has become soft and starts releasing its juice Combine the fruit (fresh or dried), mustard powder, water, orange zest, vinegar, sugar and salt in a saucepan and simmer until well-thickened, about 1 1/2 hours. Stir occasionally, especially during the last 30 minutes of cooking. Remove from heat and stir in lemon juice. Let cool and spoon into jars or other containers and refrig- erate. The mustard will keep in the refrigerator for up to 3 weeks. Uses: Use as a spread, or for making mustard glazes for roast lamb and pork. It's also great on old-fashioned hot dogs! Makes 1 1/2 pints. PER TABLESPOON: 35 calories, 0 g protein, 8 g carbohydrate, 0 g fat, 0 mg cholesterol, 133 mg sodium, 0 g fiber. From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91. Posted by Stephen Ceideburg - - - - - - - - - - - - - - - - - -