Name: Mustard fruits
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 10
Ingredients: 1 tsp yellow mustard seeds; 1 tsp coriander seeds; 330 gm (1½ cups) white sugar; 60 ml (¼ cup) white wine vinegar; 2 tsp hot English mustard; 6 small fresh bay leaves; 100 gm each dried pears and dried peaches; 100 gm dried wild figs, softened in boiling water for 20 minutes, drained

Mustard fruits

Australian Gourmet Traveller Christmas recipe for mustard fruits.

Serves 10

Prep

10M

Cook

25M

Total

35M

This is the perfect accompaniment to glazed ham (shown here). Makes about 750ml.

Ingredients

1 tsp yellow mustard seeds

1 tsp coriander seeds

330 gm (1½ cups) white sugar

60 ml (¼ cup) white wine vinegar

2 tsp hot English mustard

6 small fresh bay leaves

100 gm each dried pears and dried peaches

100 gm dried wild figs, softened in boiling water for 20 minutes, drained

Method

Main

1.Wrap spices in muslin, tie securely with kitchen string and set aside. Combine sugar, vinegar, mustard, 1 tsp sea salt and 125ml water in a saucepan and cook, stirring over medium heat, until sugar dissolves. Add muslin bag and bay leaves and bring to the boil. Cook until reduced to 1½ cups (10-15 minutes). Add dried fruit, return to the boil and cook until fruit is soft and translucent (5-10 minutes). Spoon into a sterilised 1 litre-capacity jar, seal with a lid and invert until cooled to room temperature. Mustard fruits will keep in refrigerator for up to 3 months.

Styling by Lisa Featherby

Styling by Emma Knowles

Styling by Adelaide Lucas

Styling by Geraldine Muñoz