Try this Peach and Honey Mustard recipe, or contribute your own.
Suggest a better descriptionPeel 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
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Serving Size: 1 Serving (740g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 780 | ||
Calories from Fat: 161 (21%) | ||
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Amt Per Serving | % DV | |
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Total Fat 17.9g | 24 % | |
Saturated Fat 1g | 5 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 3.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 38mg | 1 % | |
Potassium 743.3mg | 20 % | |
Total Carbohydrate 127.9g | 38 % | |
Dietary Fiber 11.7g | 47 % | |
Sugars, other 116.2g | ||
Protein 16.6g | 24 % | |
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: 780
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