FANCY PANTRY BY HELEN WHITTY
1/2 cup lightly packed dry mustard powder
3/4 cup cold water
1 1/2 tbsp packed, coarsely shredded orange or, tangerine zest
2 tbsp packed diced dried apricots
2 tbsp packed diced dried peaches
2 tbsp packed diced dried figs, preferably, white figs
2 tbsp packed diced candied cherries
2 tbsp packed golden raisins
1/2 cup white wine vinegar
1/2 cup sugar
1 tsp salt
4 tbsp lemon juice
A Recipe for
Many-Fruited Mustard
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
Watermelon --it's a good fruit. You eat, you drink, you wash your face. |
| Enrico Caruso |
Welcome to the Church of the Holy Cabbage. Lettuce pray. |
| Author Unknown |
This Recipe for Many-Fruited Mustard is one of thousands in the Recipes-to-go Fruit Cookbook.
All happiness depends on a leisurely breakfast. |
| John Gunther |
If you enjoy this Many-Fruited Mustard Recipe - you should enjoy the recipe collections you can find on the websites below:
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Fish, to taste right, must swim three times - in water, in butter, and in wine. |
| Polish Proverb |
This is a recipe for Many-Fruited Mustard from the recipe cookbook of Recipes-to-go (Fruit)
Proust had his madeleines; I am devastated by the scent of yeast bread rising. |
| Bert Greene |
Food is an important part of a balanced diet. |
| Fran Lebowitz |
No man in the world has more courage than the man who can stop after eating one peanut. |
| Channing Pollack |
Herb Tip |
There are four basic food groups, milk chocolate, dark chocolate, white chocolate, and chocolate truffles. |
| Unknown |
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
NOTE: Any combination of fruits may be used as long as you have about
10 tablespoons.
Stir the mustard and cold water together in a bowl mixing until all
lumps are gone. Let the mixture stand for 3-4 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.
Makes 2 tb per "serving"
Posted on GEnie Food & Wine RT May 30, 1992 by G.ATTWOOD [GUYEA]
Nutritional Information per serving: xx calories, xx gm protein, xx
gm carbohydrate, xx gm fat, x% Calories from fat, x mg chol, xx mg
sodium, x g dietary fiber
MM by MMCONV and Sylvia Steiger, GEnie THE.STEIGERS, CI$ 71511,2253,
GT Cookbook echo moderator at net/node 004/005
Serves: 24
Many-Fruited Mustard Recipe brought to you by Recipes To-Go