Sweet Orange Mustard
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 2 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 2 orange (s), organic quality
- 80 g suar
- 2 tablespoon honey, liquid
- 50 ml balsamic vinegar, white
- 2 teaspoons, leveled salt
- 40 g mustard powder, yellow
- 2 cm ginger
- 1 dash oil, neutral
Print Recipe
Pin Recipe Instructions
- Tear off or cut the zest of the washed oranges, preferably without a white skin.
- Fillet the oranges and collect the pulp with the juice, put them in a saucepan and let them boil down. Also add the ginger and sugar. Pass everything through a sieve so that there are no residues of the skin in the mass.
- Let the mixture cool down and add the salt and honey. Finally stir in the ground mustard flour vigorously. Stir several times and let stand open in a bowl in the refrigerator for the first 2 days before filling into a suitable container and sealing.
- You can put it in a nice glass or, like me, in a clay pot with a lid.
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