Fruit Mustard

Photo: flickr user A Little Lam

Ingredients

2 cups Diced fresh nectarines or peaches, or mixed

1 cup Mustard powder

2 1/2 cups Cold water

4 1/2 tablespoons Orange zest

1 1/2 cups Champagne or cider vinegar

1 1/2 cups Sugar

1 tablespoon Salt

1/2 Lemon, juice only

Preparation

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!