*  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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