FRUIT MUSTARD
2 cups diced fresh nectarines or peaches, or
mixed
dried fruit
1 cup mustard powder
2 1/2 cups cold water
4 1/2
Tbsp. orange zest
1 1/2 cups Champayne or cider vinegar
1 1/2 cups
sugar
1 tbsp. salt
1/2 lemon, juice only
If using fresh fruit,
saute the peeled and chopped nectarines
or peaches for 3 to 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 re-
frigerate. 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-fashion hot dogs.
Makes
1 1/2 pints.
