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Orange Hot and Sweet Mustard


1 1/8 cup Dry mustard
1 cup Orange juice
1/4 cup Lemon juice
2 tsp Zest; grated orange
1 tsp Zest ; grated lemon
1/2 cup Honey
1/2 tsp Cinnamon
2 tablespoon Vegetable oil

Place mustard in double boiler but not over heat. Add juices a little at a time, stirring after each addition to keep mustard from lumping. Add zests. Heat covered over simmering water for 15 minutes, scraping sides occasionally. Stir in honey, cinnamon and oil. Transfer to jars and refrigerate. Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month.

Makes 2 cups.




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This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
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