Many-Fruited Mustard Recipe

1/2 c Dry mustard powder - lightly packed
3/4 c Cold water
1 1/2 tb Orange or tangerine zest - packed, coarsely shredded
2 tb Dried apricots - packed and diced
2 tb Dried peaches - packed and diced
2 tb Dried figs, preferably white - packed and diced
2 tb Candied cherries - packed and diced
2 tb Golden raisins, packed
1/2 c White wine vinegar
-or-
1/2 c Oriental rice vinegar
-or-
1/2 c Cider vinegar
1/2 c Sugar
1 ts Salt
2 tb Fresh lemon juice (up to 4) - strained

Stir the mustard and cold water together in a bowl, mixing until all lumps vanish. Let the mixture stand at least an hour, better 3 or 4 hours.

Simmer the orange zest in about a cupful of water for 5 minutes. Drain the shreds, then chop them very fine; reserve the zest.

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

Combine the drained orange zest, vinegar and sugar in a medium-sized saucepan and boil the mixture, uncovered, over medium heat for 5 minutes, until the syrup has thickened somewhat. Stir in the salt, then add the fruit and the mustard mixture. Stir the mixture over medium-high heat until it comes to a boil and thickens smoothly. Remove from the heat.

When the mustard has cooled, taste it and add lemon juice to taste. Scrape the mustard into a clean, dry jar and store it, covered, in the refrigerator. If it should thicken too much upon standing, thin it with more lemon juice or with water.