*  Exported from  MasterCook  *

                              Fruit Mustard

Recipe By     : Maggie Klein & Kurt Klingman, Oliveto's, Oakland, CA
Serving Size  : 1    Preparation Time :0:00
Categories    : Sauces

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2       c            Fresh nectarines or peaches --
                        - diced -OR-
   2       c            Mixed dried fruit -- diced
   1       c            Mustard powder
   2 1/2   c            Water -- cold
   4 1/2   tb           Orange zest
   1 1/2   c            Champagne or cider vinegar
   1 1/2   c            Sugar
   1       tb           Salt
     1/2                Lemon -- juice of

  If using fresh fruit, saute the peeled and chopped nectarines 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 1-1/2 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 refrigerate.
  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!
  
  Yield: 3 Cups
  
  Per 1 tb: 35 cal, 0 g protein, 8 g carbs, 0 g fat,
  0 mg cholesterol, 133 mg sodium, 0 g fiber
  
  Recipe FROM: The San Francisco Chronicle, Sep 4, 1991
  
  Posted by: Stephen Ceideburg


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