Yield: 1 Servings
Measure | Ingredient |
---|---|
\N \N | Stephen Ceideburg |
2 cups | Diced fresh nectarines or peaches, or mixed dried fruit |
1 cup | Mustard powder |
2½ cup | Cold water |
4½ tablespoon | Orange zest |
1½ cup | Champagne or cider vinegar |
1½ cup | Sugar |
1 tablespoon | Salt |
½ \N | 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 1½ 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 ½ 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