- 5 tablespoons dry mustard seed
- 1½ cups dry white wine
- 1½ cups sweet fruit juice
- 2 cups champagne vinegar
- 2½ cups sweetness (could be cane sugar, sorghum, honey, a combination, etc.)
- 2 tablespoons dry mustard powder
- about 1 pound local summer fruit or veg, finely chopped (with seeds, cores, etc. removed)
- several sprigs sweet fresh herbs (rosemary, parsley, sage, thyme, dill, a combination, etc.), finely chopped
Soak mustard seeds in white wine overnight at room temperature.
In heavy bottom sauce pan, combine wine soaked mustard seeds, wine, fruit juice, champagne vinegar, “sweetness” and dry mustard powder. Stir gently to combine.
Heat mixture over medium heat until it begins to bubble. Once it starts to bubble in center, lower heat slightly and reduce mixture until it reaches a light syrup consistency and generously coats the back of a spoon.
Remove from heat and add fresh fruit. Stir gently to combine.
Cool at room temperature overnight. (For a firmer consistency, chill at least 4 hours covered in the refrigerator. For a more saucy consistency, reserve at room temperature.)
Fold in fresh herbs just before slathering over sandwich bread.
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