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Maggie Beer

Sunday lunch aww 801

Fig, Prune and Red Wine Mustard

Sunday lunch aww 801

Step 1: Finely chop the figs and prunes.

Step 2: Bring the wine, vinegar and dried fruit to a gentle simmer in a small non-reactive saucepan and cook for about three to five minutes or until the fruit is soft.

Step 3: Transfer to a medium bowl, then fold in the mustard and lemon rind.

Step 4: Spoon into hot, sterilised jars and seal with screw-top lids.

Step 5: Invert the jars and stand at room temperature until cool. Refrigerate after opening.

Maggie’s tip: The mustard can be kept refrigerated for up to 2 months.


  1. 100g dried figs
  2. 60ml 1/4 cup red wine
  3. 140g 1/2 cup dijon mustard
  4. 2 tspn lemon rind finely grated

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