Orange Hot & Sweet Mustard
Yield
1 servingsPrep
15 minCook
15 minReady
1 daysLow Cholesterol, Cholesterol-Free, Trans-fat Free, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅛ | cups |
dry mustard
|
*
|
| 1 | cup |
orange juice
|
|
| ¼ | cup |
lemon juice
|
|
| 2 | teaspoons |
orange zest
grated |
|
| 1 | teaspoon |
lemon zest
grated |
|
| ½ | cup |
honey
|
|
| ½ | teaspoon |
cinnamon
|
|
| 2 | tablespoons |
vegetable oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 266 | ml |
dry mustard
|
*
|
| 237 | ml |
orange juice
|
|
| 59 | ml |
lemon juice
|
|
| 1E+1 | ml |
orange zest
grated |
|
| 5 | ml |
lemon zest
grated |
|
| 118 | ml |
honey
|
|
| 2.5 | ml |
cinnamon
|
|
| 3E+1 | ml |
vegetable oil
|
|
Directions
Place mustard in double boiler but not over heat.
Add juices a little at a time, stirring after each addition to keep mustard from lumping.
Add zests. Heat covered over simmering water for 15 minutes, scrapping sides occasionally.
Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate.
Check consistency after 1 day.
Thin with a little water if needed.
Will keep well for up to 1 month.
