Nancy Berkoff's Mustard Salsa

Created by Nancy Berkoff, Chef and Dietitian

• 3/4 cup orange marmalade
• 1/2 cup Morehouse mustard
• 1/4 cup orange juice
• 1/4 cup white vinegar
• 1 Tablespoon freshly chopped rosemary
• 2 teaspoons orange zest
• 1 teaspoon lemon zest

In a saucepan, combine all ingredients, stirring constantly over low heat. Allow to simmer, still stirring until slightly thickened (about 5 minutes). Remove from heat. Serve hot over turkey and vegetables. Can also be used hot as a dipping sauce; or cool and use as a marinade. Will store (refrigerated) for up to 5 days.

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