Fruit mustard

Yield: 1 Servings

Measure Ingredient
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 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

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