Homemade fig mustard

Ingredients for 1 servings:

• 200 g fig(s), dried
• 90 g gelling sugar 2:1
• 75 ml balsamic vinegar, white
• 100 g mustard powder, yellow
• 50 g mustard powder, brown
• 150 g brown sugar
• 1 pinch(s) smoked salt
• 1 tsp honey
• 1 shot of dry red wine

Instructions

Working time approx. 30 minutes; Rest period approx. 7 days; Cooking/baking time approx. 15 minutes; Total time approx. 7 days 45 minutes

with a twist

Chop the figs and place them in a saucepan with enough water to cover them. Bring to a boil for about 5 minutes. Blend everything until finely chopped, adding a little more water if necessary. Bring to a boil with the gelling sugar. In the meantime, add the mustard flour, 1/3 of the sugar, the honey, and the salt to a boil with a little water for about 50-100 ml. Then stir the balsamic vinegar, red wine, and the remaining sugar into the fig puree and simmer for about 5-10 minutes. Remove the pan from the heat and let it cool. Add the swollen mustard flour to the pan and mix everything well; it should form a thick mixture; add a little more water if needed. Store in jars and wait for a week.