Fruit and coniferous mustard

Category: Sauces
Fruit and coniferous mustard

Ingredients

dry mustard 200g
peeled fruits 400g
boiling water 200g
sugar 100g
salt 20g
apple cider vinegar 6% 250ml
needles 15-20g
juniper cone berries 20pcs
mint (lemon balm) 20g
vegetable oil 70g

Cooking method

  • This mustard can be made from apples, plums, pears, thorns ... and mixtures thereof. The mustard is soft and aromatic. For the preparation of fruit puree, I used the recipe of Luda Lappl1 fruit (vegetable) puree or jam in the microwave... I mashed 200g apples and 200g yellow plums, heating them in the microwave at full power for 10 minutes, mixed and warmed up for another 7 minutes. Little by little, she poured boiling water over the mustard, stirring vigorously until smooth. I combined fruit puree and diluted mustard, added salt and sugar, and heated everything together for another 7 minutes. I added chopped needles (I have a juniper) and cones crushed in a mortar into fruit mustard, smashed everything with an immersion blender until smooth and warmed it up in the microwave for another 6 minutes. I added vinegar, oil (I have mustard) and chopped mint, once again smashed everything with a blender and warmed up for another 4 minutes. I spread the hot mustard into sterilized jars and closed it hermetically. She covered the banks with a blanket. After 2-3 days, the mustard acquires a characteristic pleasant spicy taste, and the bitterness goes away. Due to the fact that mustard is a strong natural antibiotic, sterilization of cans is not necessary.
  • Fruit and coniferous mustard Fruit and coniferous mustard Fruit and coniferous mustard Fruit and coniferous mustard Fruit and coniferous mustard Fruit and coniferous mustard
  • Excellent for sausages, fish, meat.


Elena Kadiewa
I will die with you, girl! Again the recipe!
Chardonnay
Lina, will the mustard smell like a tree?
Linadoc
Rita, a little pine aroma, and the taste is sweet and sour. The mustard is quite soft.
Super Tanya
I liked the recipe very much! In the coming weekend, a trip to the forest is planned ... I will definitely stock up on juniper. But I wonder ... how long this mustard can stand ... if stored in the basement. I really love to cook once, and then enjoy a year!
Linadoc
A year will stand in the basement. Just keep in mind that it tastes bitter from the needles, so there are fewer needles, there are enough cones.
svetn
I'll cook in the evening. Only there is no juniper, but there are dried young shoots of pine. Probably, I'll steam them with boiling water and dilute the mustard with this infusion. Do you think a teaspoon of ground dry shoots is enough? or take more?
Linadoc
Quote: svetn
a teaspoon of ground dry shoots is enough?
I think that's enough.
Borkovna
Lina, tell me, please, should the juniper and cones be wild plants? Or is the Chinese Strickt juniper, which was purchased in the garden center and grows in the yard, is also suitable? I was very interested in soft mustard ... gastritis and pancreas will pull this or only my men will feast on such an unusual yummy?
I disappeared in your recipes ...
Linadoc
Elena, yes, any will do, but I would not advise you to use mustard in general in your situation. Better some kind of fruit sauce. At worst, mustard with sour cream in half, a kind of mustard sauce to make
Borkovna
Lina, thanks !!! So I'll make my little men, and I'll try it myself with sour cream. That season, I completely revised the preparations for the winter, and fruit sauces, and fruit-tomato sauces appeared ... with a bunch of herbs, various sweet paprika and a minimum of bitter pepper. It is so interesting to completely change the diet, while it turns out tasty not only for me. And this is the main thing ...

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