Fruit Mustard
By: Anonymous
Published: Sunday, December 6, 2009 - 12:48am

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

1 This aromatic mustard comes from Maggie Klein and Kurt Klingman if Oliveto's in Oakland. 2 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 3 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. 4 Let cool and spoon into jars or other containers and refrig- erate. The mustard will keep in the refrigerator for up to 3 weeks. 5 Uses: Use as a spread, or for making mustard glazes for roast lamb and pork. It's also great on old-fashioned hot dogs! 


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Preparation

 1  This aromatic mustard comes from Maggie Klein and Kurt Klingman if Oliveto's in Oakland.  2  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  3  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.  4  Let cool and spoon into jars or other containers and refrig- erate. The mustard will keep in the refrigerator for up to 3 weeks.  5  Uses: Use as a spread, or for making mustard glazes for roast lamb and pork. It's also great on old-fashioned hot dogs!