Homemade Orange Mustard

• 5-1/3 ounces, weight Yellow Mustard Seeds
• 1-3/4 ounce, weight Brown Mustard Seeds
• 1/4 ounces, weight Coriander Seeds
• 3 Organic Oranges
• 2-5/8 ounces, weight Sugar
• 1 piece Fresh Ginger, About 2 Inches
• 4 teaspoons Fine Sea Salt
• 1-1/4 cup Apple Or White Wine Vinegar

1. Makes 3 small jars.
2. Place mustard seeds and coriander seeds in a food processor and grind finely. Alternatively, you can do this in a coffee grinder or with a mortar.
3. Wash oranges with hot water, dry well and grate the zest. Place it in a small bowl, add sugar and rub everything together with your fingers until well-mixed.
4. Halve and juice oranges. Pour juice in a small pan, bring to a boil and let cook until reduced to 100 ml or a bit less than 1/2 cup. It took me about 20 minutes to achieve that, but it depends very much on the size of the pan, so keep checking. Let juice cool slightly, than strain it over the ground mustard. Add orange zest-sugar mixture, grated ginger, salt and vinegar and mix everything very well together.
5. Transfer mixture into a clean bowl and leave uncovered, in the kitchen, overnight. Transfer to clean, small jars and refrigerate.

ubc, oranges, weight sugar, fresh ginger, salt, apple

Taken from tastykitchen.com/recipes/condiments/homemade-orange-mustard/ (may not work)