Fruit mustard sauce

This sauce is typical of many regions of northern Italy, where it is served
during the cold winter months with boiled and roast meats Leftover mustard
sauce can be stored in sealed jars

2 1/2 lb mixed fruit (white grapes, apples, pears, apricots, cherries, etc)
juice and peel of 1 lemon
1/2 cup honey
1 1/2 cups dry white wine
1/3 cup mustard powder

Wash and peel the fruit. Cut into fairly large pieces, leaving the grapes
and cherries whole .. Put the fruit in a heavy bottomed saucepan and cover
with water. Place over medium heat. Add the lemon juice and peel and 2
tablespoons of honey. . In a separate saucepan, simmer the wine with the
remaining honey over medium-low heat. . After 10 minutes add the mustard to
the wine and honey. Stir thoroughly and cook until thick. . Pour the mustard
and wine mixture over the fruit and mix carefully .

< Vorige