INGREDIENTS

INSTRUCTIONS

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
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