Peach And Honey Mustard
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Canning, Condiments | 1 | Servings | |
INGREDIENTS
| 3 | Yellow peaches, very ripe | |
| 2 | T | Yellow mustard seed |
| 1 | c | White wine vinegar |
| 1/2 | c | Apple juice |
| 1/4 | c | Honey |
| 1/2 | c | Light brown sugar |
| 1 | Clove garlic, minced | |
| 1/2 | t | Ground ginger |
| 1/2 | c | Powdered mustard |
| 1 1/2 | t | Salt |
INSTRUCTIONS
Peel peaches and cut them into 1 inch cubes. Grind mustard seed briefly in a spice grinder until cracked but not powdered. In a 9 or 10 inch non-reactive skillet, stir peaches with all remaining ingredients. Cover and cook over low heat, stirring occasionally to prevent sticking, for about 1 hour, or until peaches are very soft and liquid is the thickness of sour cream. Remove from heat and puree in a food processor or blender. Let cool. If not using immediately, pour into a clean, dry jar or bowl, cover tightly and refrigerate for up to 3 weeks. If you wish to store mustard longer than 3 weeks, sterilize 2 half-pint canning jars by washing and rinsing them in a dishwasher without detergent; keep them warm in a 250 degree oven. Pour boiling water over the jar lids to soften the rubber seals; cover with a towel to keep warm. Pour sauce into hot jars. Wipe rims carefully and seal with hot lids and metal bands. Place jars on a rack, without touching, in a large, deep pot with water to cover them by one inch. Cover and boil for 15 minutes. Use tongs to remove jars to a cooling rack and allow to cool to room temperature and then check seals. Jars are sealed when center of the lids is slightly indented and cannot be pressed in with a fingertip. Store at room temperature. Makes 2 cups. Use this mustard as a coating for roast meats, grilled meats or cold cuts and on skinless chicken before grilling. You can also incorporate it into vinaigrettes. Recipe from "Summer Fruit" (Collins, $19.95). Typed by Lynn Thomas dcqp82a. Source: San Jose Mercury News 7-6-97. Recipe by: San Jose Mercury News 7-6-97 Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on May 10, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 525
Calories From Fat: 82
Total Fat: 10g
Cholesterol: 0mg
Sodium: 4999.9mg
Potassium: 701.8mg
Carbohydrates: 115.9g
Fiber: 6g
Sugar: 88.5g
Protein: 9.9g