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This 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|
|Calories from Fat: 503 (11%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 4456
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