Categories: Condiments, Dips, Chinese 
      Yield: 1 servings 
  
  1 1/8 c  Dry mustard  ; (3 1/4 oz ca 
      1 c  Orange juice 
    1/4 c  Emon juice 
      2 ts Zest;  grated orange 
      1 ts Zest ; grated lemon 
    1/2 c  Honey 
    1/2 ts Cinnamon 
      2 tb Vegetable oil 
  
  Place mustard in double boiler but not over heat.  Ad juices a lttle 
  at a>> time, stirring after each addition to keep mustard from 
  lumping. Odd 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. --Robbie