| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Chinese | Sauces, Spreads, Chinese | 1 | Servings |
INGREDIENTS
| 1 1/8 | c | Dry mustard ; (3 1/4 oz ca |
| 1 | c | Orange juice |
| 1/4 | c | Emon juice |
| 2 | ts | Zest; grated orange |
| 1 | ts | Zest ; grated lemon |
| 1/2 | c | Honey |
| 1/2 | ts | Cinnamon |
| 2 | tb | Vegetable oil |
INSTRUCTIONS
Place mustard in double boiler but not over heat. Ad juices a lttle at a>> time, stirring after each addition to keep mustard from lumping. Odd zests. Heat covered over simmering water for 15 minutes, scrapping 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. --Robbie From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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