Mustard oranges

Tamara West

Mustard fruits (most commonly found in Italy) are superb when served with ham. This simple version of very slowly cooked "confit" oranges has a hot, sweet bite. They can be made in advance and kept in the fridge. They are best served at room temperature or lightly warmed.

Ingredients

4 Tbsp	Mustard powder (Main)
1 cup	Sugar
2 cups	Water
½ tsp	Fine salt
2	Oranges, sliced evenly into 8 (Main)

Directions

1. Mix the mustard and sugar together in a wide sauce pan then whisk in the water. Bring to the boil then add the oranges.
2. Turn down to a simmer and cook very slowly until the oranges turn translucent. Add a little extra water if necessary.