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.