Name: Fruit Mustard
Ingredients: Stephen Ceideburg; 2 c Diced fresh nectarines or peaches, or mixed dried fruit; 1 c Mustard powder; 2 1/2 c Cold water; 4 1/2 tb Orange zest; 1 1/2 c Champagne or cider vinegar; 1 1/2 c Sugar; 1 tb Salt; 1/2 Lemon, juice only

Every biblical evangelist will, as part of his preaching, implore his hearers to repent and believe. Some may even invite hearers to come forward at the end of the meeting to speak with a pastor or counselor in order to learn more about the gospel, ask for materials to read, ask questions about the Bible or what they heard in the sermon, etc. But no truly biblical evangelist will assure a person that he will be saved if he will, at a particular moment in time, decide something, say something, or do something in response to an invitation. Contrary to the biblical goal of gospel preaching, which is to make men humble, penitent, and wholly dependent on God, such invitations and assurances actually serve to increase self-reliance and build unwarranted spiritual confidence.

Daryl Wingerd

CATEGORY	CUISINE	TAG	YIELD
Fruits		Sauces	1	Servings

INGREDIENTS

		Stephen Ceideburg
2	c	Diced fresh nectarines or peaches, or mixed dried fruit
1	c	Mustard powder
2 1/2	c	Cold water
4 1/2	tb	Orange zest
1 1/2	c	Champagne or cider vinegar
1 1/2	c	Sugar
1	tb	Salt
1/2		Lemon, juice only

INSTRUCTIONS

This aromatic mustard comes from Maggie Klein and Kurt Klingman if
Oliveto's in Oakland.
If using fresh fruit, saute the peeled and chopped nectar- ines 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 refrig- erate. 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!
Makes 1 1/2 pints.
PER TABLESPOON: 35 calories, 0 g protein, 8 g carbohydrate, 0 g fat, 0 mg
cholesterol, 133 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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