Try this Fruit Mustard recipe, or contribute your own.
Suggest a better descriptionThis aromatic mustard comes from Maggie Klein and Kurt Klingman if Olivetos 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. Its 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
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Serving Size: 1 Serving (1189g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 4456 | ||
Calories from Fat: 503 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 55.9g | 74 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 38.3g | ||
Polyunsanturated Fat 10.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 22.8mg | 1 % | |
Potassium 1612.8mg | 42 % | |
Total Carbohydrate 985.3g | 290 % | |
Dietary Fiber 35.9g | 143 % | |
Sugars, other 949.5g | ||
Protein 50.3g | 72 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 4456
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