Fig, Prune and Red Wine Mustard

INGREDIENTS

  • 100g Dried Figs
  • 100g Pitted Prunes
  • 1/4 cup Red Wine
  • 1/2 cup Dijon Mustard
  • 2 tspn Lemon rind
Print Recipe

Finely chop the figs and prunes.

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.

Transfer to a medium bowl, then fold in the mustard and lemon rind.

Spoon into hot, sterilised jars and seal with screw-top lids.

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.