Recipe - Fruit Mustard

Stephen Ceideburg
2 cup Diced fresh nectarines or
peaches, or mixed dried
fruit
1 cup Mustard powder
2 One half cup Cold water
4 One half tablespoon Orange zest
1 One half cup Champagne or cider vinegar
1 One half cup Sugar
1 tablespoon Salt
One half 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 wellthickened,
about 1 One half 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 oldfashioned hot dogs!

Makes 1 One half 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini