多果芥末

把芥末和冷水一起放在碗里搅拌，直到所有的团块都消失。让混合物静置至少一个小时，最好是三到四个小时。将橙子皮放入约一杯水中煮5分钟。沥干肉丝，然后剁细;保留皮屑。如果干果不嫩，用沸水覆盖，静置5分钟，然后沥干水分。将沥干的橙子皮、醋和糖放入一个中等大小的平底锅中，用中火煮5分钟，直到糖浆变稠。加入盐搅拌，然后加入水果和芥末混合物。用中高火搅拌混合物，直到沸腾并均匀变稠。关火。 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. Yield: About 1 1/2 cups. Keeps indefinitely in the refrigerator. Good with cold ham or smoked poultry, especially when it's been mixed half-and-half with any bitter-orange marmalade.