Recipe - Many-Fruited Mustard

FANCY PANTRY BY HELEN WHITTY
One half cup Lightly packed dry mustard
powder
Three fourths cup Cold water
1 One half tablespoon Packed, coarsely shredded
orange or tangerine
zest
2 tablespoon Packed minced dried
apricots
2 tablespoon Packed minced dried peaches
2 tablespoon Packed minced dried figs,
preferably white
figs
2 tablespoon Packed minced candied
cherries
2 tablespoon Packed golden raisins
One half cup White wine vinegar
One half cup Sugar
1 teaspoon Salt
4 tablespoon Lemon juice

NOTE: Any combination of fruits may be used as long as you have about 10
tablespoons.

Stir the mustard and cold water together in a bowl mixing until all lumps
are gone. Let the mixture stand for 34 hours. Simmer the orange zest in
about a cup of water for 5 minutes. Drain the chop them very fine. reserve.
If the dried fruit is not tender, cover the pieces with boiling water and
let stand for 5 minutes then drain well. Combine the drained orange zest,
the vinegar, and the sugar in a mediumsized saucepan and boil the mixture,
uncovered over medium heat for 5 minutes or until the syrup has thickened
somewhat. Stir in the salt, add the fruit and the mustard mixture. Stir the
mixture over medhigh heat until it comes to a boil and thickens smoothly.
Remove from heat. When the mustard has cooled, taste it and add lemon juice
to taste. Scrape into a clean jar or jars, cover and place in refrigerator
to marry the flavors. If it should thicken too much upon standing, thin it
with more lemon juice or with water.

Makes 2 tablespoon per "serving"

Posted on GEnie Food & Wine RT May 30, 1992 by G.ATTWOOD [GUYEA]

Nutritional Information per serving: xx calories, xx gm protein, xx gm
carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x
g dietary fiber

MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT
Cookbook echo moderator at net/node 004/005