Recipe: Fruit Mustard

Fruit Mustard
From an article by Georgeanne Brennan in The San Francisco Chronicle, 9/4/91.
This aromatic mustard comes from Maggie Klein and Kurt Klingman of Oliveto's in Oakland.
Makes 1 1/2 pints

2 cups diced fresh nectarines or peaches, or mixed dried fruit
1 cup mustard powder
2 1/2 cups cold water
4 1/2 tablespoon orange zest
1 1/2 cups Champagne or cider vinegar
1 1/2 cups sugar
1 tablespoon salt
Juice of 1/2 lemon

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!