Thanks to the sweetness of the figs, this particular version of the sauce has a softer taste than the classic recipe: but it remains surprisingly tasty and fragrant, and is so good that it can even be enjoyed on bread.
Jars needed: 2 x 20 cl Food Jar
200 g dried figs
100 ml apple juice (only juice, not pulp)
100 g golden onion
100 ml apple vinegar
25 g English mustard (or classic Dijon)
25 g brown sugar
2 teaspoons mustard powder
1 tablespoon ginger powder
1 teaspoon salt
Rosemary to taste
olive oil to taste
Wash and dry a nice sprig of rosemary, remove the needles and chop them together with the onion or put them in the blender.
Cut up the figs and roughly chop them, then add them to the mixture and cook over a gentle heat for 5 minutes in a small saucepan. Add a few tablespoons of oil, the apple juice, vinegar, all the mustard, salt and sugar and cook for 15-20 minutes, stirring occasionally. Taste and add for salt or mustard if necessary.
In the meantime, sanitise the Lock-eat food jars for at least 10 minutes in boiling water, washing the toppings separately by hand with hot water. After 15-20 minutes put the mixture back into the blender to form a thick, rustic paste. Pour into the Lock-eat food jars up to about 2 cm from the rim and close.
Carefully clean the edges of the jars and close them. Place the jars in the pot, with the lids facing upwards. To prevent the jars from knocking against each other and breaking during cooking, place a tea towel in the bottom of the pot and wrap each jar with additional tea towels. Cover the jars with lukewarm water and bring to a boil. Once boiling, close the pot with the lid and cook for 30 to 40 minutes on a low flame. The jars should always remain covered with water, so add hot water if necessary to restore the initial level.
At the end of the process, allow the jars to cool in the same boiling water. Then remove the jars by grasping them by the glass (not the lid) with the help of gloves and pot holders.
The mustard will keep for 3 months in a cool, dark place; once opened, the jar should be kept in the refrigerator and consumed in 2-3 weeks.
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