Ingredients
100g dried figs
100g pitted prunes
60ml red wine
60ml Aged Red Wine Vinegar
140g dijon mustard
2 tspn lemon rind finely grated
100g dried figs
100g pitted prunes
60ml red wine
60ml Aged Red Wine Vinegar
140g dijon mustard
2 tspn lemon rind finely grated
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Methods
1
Finely chop the figs and prunes.
2
Bring the wine, vinegar and dried fruit to a gentle simmer in a small non-reactive saucepan and cook for about three to five minutes or until the fruit is soft.
3
Transfer to a medium bowl, then fold in the mustard and lemon rind.
4
Spoon into hot, sterilised jars and seal with screw-top lids.
5
Invert the jars and stand at room temperature until cool. Refrigerate after opening.
6
Maggie’s tip: The mustard can be kept refrigerated for up to 2 months.
1
Finely chop the figs and prunes.
2
Bring the wine, vinegar and dried fruit to a gentle simmer in a small non-reactive saucepan and cook for about three to five minutes or until the fruit is soft.
3
Transfer to a medium bowl, then fold in the mustard and lemon rind.
4
Spoon into hot, sterilised jars and seal with screw-top lids.
5
Invert the jars and stand at room temperature until cool. Refrigerate after opening.
6
Maggie’s tip: The mustard can be kept refrigerated for up to 2 months.
