Recipe#5224

Title: FRUIT MUSTARD

  From an article by Georgeanne Brennan in The San
  Francisco Chronicle, 9/4/91.
  
  Posted by Stephen Ceideburg

   2       c            Diced fresh nectarines or
                        -peaches, or mixed dried
                        -fruit
   1       c            Mustard powder
   2 1/2   c            Cold water
   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 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 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
  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 1/2 pints.