2 c Diced fresh nectarines or peaches, or mixed dried fruit
1 cup Mustard powder
2-1/2 c Cold water
4-1/2 tablespoon Orange zest
1-1/2 c Champagne or cider vinegar
1-1/2 c Sugar
1 tablespoon Salt
1/2 Lemon, juice only
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!
Makes 1-1/2 pints.
PER TABLESPOON:
35 calories, 0 g protein, 8 g carbohydrate, 0 g fat, 0 mg cholesterol, 133 mg sodium, 0 g fiber.