Mustard fruits

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0 serving Prep: 15 mins, Cooking: 10 mins
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By Food24 November 03 2009
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Ingredients (12)

600.00 g castor sugar
100.00 ml lemon juice — fresh
150.00 ml vinegar — white wine
150.00 ml water
30.00 ml mustard — powder
30.00 ml wholegrain mustard
4.00 garlic — large cloves, crushed
250.00 g glacé pineapples — chopped
250.00 g figs — dried, chopped
250.00 g orange — or naartjie slices, candied, chopped
100.00 g apricots — candied
125.00 g ginger — preserved, chopped
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Method:

Combine sugar, lemon juice, vinegar and water in a saucepan and warm over low heat until sugar dissolves.
Bring to boil and simmer for 7 minutes, or until mixture turns slightly syrupy.
Mix mustard powder to a smooth paste with 25 ml water. Stir into syrup. Add wholegrain mustard, garlic and chopped fruit.
Bring to the boil and simmer for 2 minutes. Remove from heat.
Ladle into clean and hot jars or airtight containers and seal while hot.
Cool to room temperature and refrigerate for up to 3 months.
Allow to return to room temperature before serving with cold or hot roasted meat, or baked ham.
Makes 1,25 litres.



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