SAGE ONION ORANGE MUSTARD

69031_EdibleSouthShore_I033

This mild blend goes well with turkey, but try it also with ham or fish.

• A small bunch of fresh sage
• 3/4 cup dry white wine
• 3/4 cup yellow mustard seed
• 3/4 cup rice vinegar, white wine vinegar, or other mild vinegar
• 1 or 2 teaspoons grated orange zest
• 1/2 cup fresh-squeezed orange juice
• 1/2 cup onion, chopped fine
• 1 tablespoon sugar
• 1/4 teaspoon salt

Coarsely chop enough sage leaves and stems to measure 1/2 cup and combine with wine in a small saucepan. Bring to a boil, stirring and pressing to release flavor. Take off heat and let steep for 15 minutes.

Strain through a colander, pressing on the leaves to extract all the liquid. Discard leaves, return liquid to saucepan, and add mustard seed. Let stand at room temperature until most of the liquid is absorbed, about 2 hours.

Blend the soaked seeds in a blender or food processor to desired graininess. Finely chop enough sage leaves to measure 1/2 cup. Scrape seeds into saucepan, add the finely chopped sage and remaining ingredients, and bring to a low boil over medium heat, stirring constantly to prevent sticking. Reduce heat to low and cook for 5 minutes, stirring.

Let cool uncovered for several hours, then cover and refrigerate for at least a week. Yields about 2 1/2 cups.

-Joan Kocsis

Read the Story…

Comments are closed.