Fruit Mustard

* Exported from MasterCook *

FRUIT MUSTARD

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

Amount Measure Ingredient -- 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



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