Yield: 24 servings
|Lightly packed dry mustard powder
|Packed, coarsely shredded orange or tangerine zest
|Packed diced dried apricots
|Packed diced dried peaches
|Packed diced dried figs, preferably white figs
|Packed diced candied cherries
|Packed golden raisins
|White wine vinegar
FANCY PANTRY BY HELEN WHITTY
NOTE: Any combination of fruits may be used as long as you have about 10 tablespoons.
Stir the mustard and cold water together in a bowl mixing until all lumps are gone. Let the mixture stand for 3-4 hours. Simmer the orange zest in about a cup of water for 5 minutes. Drain the chop them very fine. reserve. If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well. Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat. Stir in the salt, add the fruit and the mustard mixture. Stir the mixture over med-high heat until it comes to a boil and thickens smoothly.
Remove from heat. When the mustard has cooled, taste it and add lemon juice to taste. Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors. If it should thicken too much upon standing, thin it with more lemon juice or with water.
Makes 2 tb per "serving"
Posted on GEnie Food & Wine RT May 30, 1992 by G.ATTWOOD [GUYEA] Nutritional Information per serving: xx calories, xx gm protein, xx gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg sodium, x g dietary fiber
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005