Mustard Fruit
Filed under
Sauces
Recipe courtesy Michael Symon, 2012. Makes 4 cups. Keep at least 2 days and up to 1 month in the refrigerator; it goes well with roasted meats and cheeses.
Ingredients
- 1 cup Red wine
- 1/2 cup Sugar
- 1/4 cup Red wine vinegar
- 1 tsp Salt
- 1/3 cup Whole grain mustard
- 1/2 tsp Mustard seed
- 1 Pear, under-ripe, peeled, cored and cubed
- 1 cup Dried apricots, or dried cherries
Directions
- Combine the wine, sugar, vinegar and salt in a saucepan and bring to a boil. Stir in the mustard, mustard seeds and pear.
- Put the dried fruit in a quart-size glass jar and top it off with the hot liquid and pears. Refrigerate at least 2 days and up to 1 month.