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Fruit mustard
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Sauces & Dressings |
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Ingredients:
| | Stephen Ceideburg | | 2
| cup | Diced fresh nectarines or | | | -peaches, or mixed dried | | | -fruit | | 1
| cup | Mustard powder | | 2 1/2
| cup | Cold water | | 4 1/2
| tbsp | Orange zest | | 1 1/2
| cup | Champagne or cider vinegar | | 1 1/2
| cup | Sugar | | 1
| tbsp | Salt | | 1/2
| | Lemon, juice only |
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Procedures:
| 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 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 ?hours. | | 3 | Stir occasionally, especially during the last 30 minutes of cooking. | | 4 | Remove from heat and stir in lemon juice. | | 5 | Let cool and spoon into jars or other containers and refrig- erate. | | 6 | The mustard will keep in the refrigerator for up to 3 weeks. | | 7 | Uses: use as a spread, or for making mustard glazes for roast lamb and pork. | | 8 | It"s also great on old-fashioned hot dogs! makes 1 ?pints. | | 9 | Per tablespoon: 35 calories, 0 g protein, 8 g carbohydrate, 0 g fat, 0 mg cholesterol, 133 mg sodium, 0 g fiber |
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