Many fruited Mustard

Many fruited Mustard


  • 1/2 c dry mustard powder, lightly packed
  • 3/4 c cold water
  • 1 1/2 tb orange or tangerine zest, coarsely shredded
  • 2 tb dried apricots, diced
  • 2 tb dried peaches, diced
  • 2 tb dried figs, diced
  • 2 tb candied cherries, diced
  • 2 tb golden raisins, packed
  • 1/2 c white wine, rice or cider vinegar
  • 1/2 c sugar
  • 1 ts salt
  • 2 to 4 tb fresh lemon juice


Stir the mustard and cold water together in a bowl, mixing until all lumps vanish. Let the mixture stand at least an hour, better 3 or 4 hours. Simmer the orange zest in about a cupful of water for 5 minutes. Drain the shreds, then chop them very fine; reserve the zest. If the dried fruit is not tender, cover the pieces with boiling water and let them stand 5 minutes, then drain them well. Combine the drained orange zest, vinegar and sugar in a medium-sized saucepan and boil the mixture, uncovered, over medium heat for 5 minutes, until the syrup has thickened somewhat. Stir in the salt, then add the fruit and the mustard mixture. Stir the mixture over medium-high heat until it comes to a boil and thickens smoothly. Remove from the heat. When the mustard has cooled, taste it and add lemon juice to taste. Scrape the mustard into a clean, dry jar and store it, covered, in the refrigerator. If it should thicken too much upon standing, thin it with more lemon juice or with water. Yield: About 1 1/2 cups. Keeps indefinitely in the refrigerator. Good with cold ham or smoked poultry, especially when it's been mixed half-and-half with any bitter-orange marmalade.

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