Many-Fruited Mustard

Directions

Stir the mustard and cold water together in a bowl mixing until all lumps are gone.

Let the mixture stand for 3 to 4 hours. Simmer the orange zest in about a cup of water for 5 minutes.

Drain the chop them very fine. reserve.

If the dried fruit is not tender, cover the pieces with boiling water and let stand for 5 minutes then drain well.

Combine the drained orange zest, the vinegar, and the sugar in a medium-sized saucepan and boil the mixture, uncovered over medium heat for 5 minutes or until the syrup has thickened somewhat.

Stir in the salt, add the fruit and the mustard mixture.

Stir the mixture over med-high heat until it comes to a boil and thickens smoothly.

Remove from heat.

When the mustard has cooled, taste it and add lemon juice to taste.

Scrape into a clean jar or jars, cover and place in refrigerator to marry the flavors.

If it should thicken too much upon standing, thin it with more lemon juice or with water.