Orange Honey Mustard
Yield
1 jarPrep
15 minCook
5 minReady
10 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
all-purpose flour
ll-purpose |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
dry mustard
|
*
|
| 2 | teaspoons |
turmeric
ground |
|
| ½ | cup |
water
|
|
| ½ | cup |
honey
|
|
| 2 | cups |
apple cider vinegar
|
|
| 1 | large |
orange zest
grated |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
all-purpose flour
ll-purpose |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
dry mustard
|
*
|
| 1E+1 | ml |
turmeric
ground |
|
| 118 | ml |
water
|
|
| 118 | ml |
honey
|
|
| 473 | ml |
apple cider vinegar
|
|
| 1 | large |
orange zest
grated |
*
|
Directions
- Combine flour, sugar, mustard powder and turmeric in small Stir in water. Let stand for 2 hours.
- Combine mustard mixture, honey and vinegar in top of double Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing.) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month.
