Orange-Ginger Mustard

Aromatic and very hot. Thanks to the addition of oranges and ginger, it's perfect for the holidays, and I'm happy to add it to my list of holiday dishes. It goes with almost any kind of meat. Maybe for a holiday breakfast?

I made this mustard for tasty gifts and gave away a few jars. Maybe a few of them will end up under the Christmas tree, too?

Orange-ginger mustard

But before I get to the recipe… GosiaL – if you're reading this, please get in touch. You won the Pre-Holiday Giveaway and I need your address. I'm waiting for your email (sent from the address you gave in the comments on the giveaway).

Instructions – orange-ginger mustard:

Pour the vinegar and wine over the mustard seeds and set aside for at least 24 hours. Then blend, but not too much. As you can see, I like to leave a few whole mustard seeds. Scald the oranges, zest them, and mix the zest into the blended mustard. Add the honey, the very finely chopped ginger and a bit of salt, and mix everything well. Divide among well-scalded jars, screw on the lids and store in the fridge for up to 3 months.

Enjoy!