Mustard fruits

Recipe from: 11/1/2000 12:00:00 AM
Ingredients 12
Servings 0
Time 15 min

Ingredients

  • 600
    g
    castor sugar
  • 100
    ml
    fresh lemon juice
  • 150
    ml
    white-wine vinegar
  • 150
    ml
    water
  • 30
    ml
    mustard powder
  • 30
    ml
    prepared wholegrain mustard
  • 4
    large cloves garlic, crushed
  • 250
    g
    glacé pineapple, chopped
  • 250
    g
    dried figs, chopped
  • 250
    g
    candied orange or naartjie slices, chopped
  • 100
    g
    candied apricots, chopped
  • 125
    g
    preserved ginger, chopped
 

Method

10 min
 
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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