Food recipes
Many-Fruited Mustard
Many-Fruited Mustard Ingredients: mustard, prepared, yellow water, bottled, generic orange juice, raw apricots, dried, sulfured, uncooked peaches, yellow, raw figs, dried, uncooked cherries, sweet, raw raisins, seeded...
Many-Fruited Mustard
Ingredients:
mustard, prepared, yellow
water, bottled, generic
orange juice, raw
apricots, dried, sulfured, uncooked
peaches, yellow, raw
figs, dried, uncooked
cherries, sweet, raw
raisins, seeded
vinegar, red wine
sugars, granulated
salt, table
lemon juice, raw
Directions:
Stir the mustard and cold water together in a bowl mixing until all lumps are gone.
Let the mixture stand for 3 to 4 hours.
Simmer the orange zest in about a cup of water for 5 minutes.
Drain the chop them very fine.
reserve.
If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well.
Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat.
Stir in the salt, add the fruit and the mustard mixture.
Stir the mixture over med-high heat until it comes to a boil and thickens smoothly.
Remove from heat.
When the mustard has cooled, taste it and add lemon juice to taste.
Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors.
If it should thicken too much upon standing, thin it with more lemon juice or with water.
Ingredients:
mustard, prepared, yellow
water, bottled, generic
orange juice, raw
apricots, dried, sulfured, uncooked
peaches, yellow, raw
figs, dried, uncooked
cherries, sweet, raw
raisins, seeded
vinegar, red wine
sugars, granulated
salt, table
lemon juice, raw
Directions:
Stir the mustard and cold water together in a bowl mixing until all lumps are gone.
Let the mixture stand for 3 to 4 hours.
Simmer the orange zest in about a cup of water for 5 minutes.
Drain the chop them very fine.
reserve.
If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well.
Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat.
Stir in the salt, add the fruit and the mustard mixture.
Stir the mixture over med-high heat until it comes to a boil and thickens smoothly.
Remove from heat.
When the mustard has cooled, taste it and add lemon juice to taste.
Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors.
If it should thicken too much upon standing, thin it with more lemon juice or with water.