Red mustard with figs

Category: Sauces
Red mustard with figs

Ingredients

Red Ribes 100 g
Fig 150 g
Balsamic vinegar 2 tbsp. spoons
Brown sugar * 50 g
Mustard powder 2 tbsp. heaped spoons

Cooking method

  • 1. Rinse fresh currants and drain well.
  • The original recipe uses fresh currants. But it seems to me that the time frames of ripe figs and fresh red currants somehow do not coincide, so I use frozen currants.
  • Fully defrost the frozen currants, drain the liquid. Grind the berries in a blender and rub through a fine sieve (I squeeze through 2 layers of gauze, it's easier). Divide the figs into quarters, remove the pulp and grind well. Mix both berry purees with each other.
  • Red mustard with figs
  • Red mustard with figs
  • 2. Boil the vinegar with sugar, stirring until nearly will not completely dissolve. Be careful here! If overexposed, an unpleasant burnt sugar taste will appear. (That's why I write NEARLY do not dissolve completely.) Add mustard powder first, then berry puree. While stirring, simmer for 4-5 minutes.
  • Red mustard with figs
  • 3. Transfer to a clean jar and seal tightly. Keep refrigerated.
  • Red mustard with figs

The dish is designed for

200-250 gr

Time for preparing:

30 minutes

Note

* The original uses 100 grams of sugar. It's too sweet for my taste. Each time I reduced and reduced the amount of sugar and stopped at 50 grams, in my opinion this is the optimal amount.

I love this sauce very much, especially with cheese or fresh vegetables. The husband prefers it with chicken or turkey.

Medusa
Tongue swallowing!
I will definitely experiment one of these days.
Akimell
Thank you ! Experiment, I hope you enjoy it.
Twist
And here is the promised mustard! Lena!
My husband loves such things very much. I took it to the bookmarks. On Saturday I want to do it if I have time to buy figs (the rest is all there).
Akimell
Quote: Twist

On Saturday I want to do it if I have time to buy figs (the rest is all there).
To your health! The main thing is NOT to have time to eat figs
MariV
What an interesting recipe!
barbariscka
Akimell Very interesting sauce! But I would like to know where the original comes from?
Akimell
Quote: barbariscka

Akimell Very interesting sauce! But I would like to know where the original comes from?
From the book "Sauces". The book is old, in German, without a cover. I can't even say what year it is.
barbariscka
Akimell Thank you!! The recipe is really very original, you can try to take cranberries instead of currants.
Akimell
Quote: barbariscka

you can try to take cranberries instead of currants.
Yes, I've already thought about it. Moreover, now it is sold everywhere.
Feofania
lovely! I will definitely do it!

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers