Preparation:
Place mustard in double boiler but not over heat. Add juices a little at a time, stirring after each addition to keep mustard from lumping. Add the zests.
Heat covered over simmering water for 15 minutes, scrapping sides occasionally. Stir in honey, cinnamon and oil.
Transfer to jars and refrigerate.
Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month. Makes 2 cups. |
