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Mustard fruits

You'll need

  • 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

  • 01
  • 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.

At A Glance

  • Serves 10 people
  • 10 min preparation
  • 25 min cooking (plus cooling)
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At A Glance

  • Serves 10 people
  • 10 min preparation
  • 25 min cooking (plus cooling)

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