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