• Prep Time:
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  • Serves: 1 Servings

Fruit Mustard

  • Recipe Submitted by on

Category: Sauces

 Ingredients List

  • 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.

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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