Citrus Dressing

I have adapted this recipe slightly from a recipe I saw in From the Ambassador’s Table by Margaret H. Dickenson, loaned to me by an Ambassador’s wife. There are some really great recipes and other tips in this book and I recommend it as a worthwhile book to have around.

Makes about 1 cup

• 1/4 c fresh orange rind
• 1 c fresh orange juice
• 2 T lemon juice
• 1/4 c water
• 1/8 c honey
• 2 t dijon mustard
• 1 t fresh ginger, grated
• 5-8 cardamom pods

Method:
Cut the orange rind into thin strips, simmer 2-3 minutes and drain.

Combine the remaining ingredients except the honey and reduce them by half over low heat. Add the peel and honey. Cool and bottle, keep in fridge. Can be served hot or cold over vegetables, chicken, salad etc…