Fig, Prune and Red Wine Mustard
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Step 1: Finely chop the figs and prunes.
Step 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.
Step 3: Transfer to a medium bowl, then fold in the mustard and lemon rind.
Step 4: Spoon into hot, sterilised jars and seal with screw-top lids.
Step 5: Invert the jars and stand at room temperature until cool. Refrigerate after opening.
Maggie’s tip: The mustard can be kept refrigerated for up to 2 months.
100g dried figs
100g pitted prunes
60ml 1/4 cup red wine
60ml 1/4 cup Aged Red Wine Vinegar
140g 1/2 cup dijon mustard
2 tspn lemon rind finely grated