---------- Recipe via UNREGISTERED Meal-Master (tm) v8.05
       Title: Many-Fruited Mustard
  Categories: Sauce
       Yield: 1 1/2 cup
     1/2 c  Dry mustard powder; lightly
     3/4 c  Cold water
   1 1/2 tb Orange or tangerine zest;
            -packed, coarsely shredded
       2 tb Dried apricots; packed and
       2 tb Dried peaches; packed and
       2 tb Dried figs; preferably
            -white, packed and diced
       2 tb Candied cherries; packed and
       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; strained
            -(up To 4)
   Stir the mustard and cold water together in a bowl, mixing until all 
   vanish. Let the mixture stand at least an hour, better 3 or 4 hours. 
   the orange zest in about a cupful of water for 5 minutes. Drain the 
   then chop them very fine, reserving the zest. If the dried fruit is 
   tender, cover the pieces with boiling water and let them stand 5 
   then drain them well. Combine the drained orange zest, vinegar and 
 sugar in
   a medium-sized saucepan and boil the mixture, uncovered, over medium 
   for 5 minutes, until the syrup has thickened somewhat. Stir in the 
   then add the fruit and the mustard mixture. Stir the mixture over
   medium-high heat until it comes to a boil and thickens smoothly. 
   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. Keeps indefinitely in the 
   Witty says this recipe is inspired by mostarda, an Italian specialty 
   mixed fruits pickled in a sweet mustard syrup. Other fruits can be 
 added or
   substituted for the ones listed above, depending on what you have. 
   suggests using glazed pineapple, dried pears and/or candied citrus 
   The exact combination of the fruits isn't important, so long as the 
   amount is about 10 tb. and the fruits are balanced for sharpness and
   sweetness. Good with cold ham or smoked poultry, especially when it’s 
   mixed half-and-half with any bitter-orange marmalade.
   From _Fancy Pantry_ by Helen Witty. New York: Workman Publishing 
   Inc., 1986. Pp. 184-185.