Hot Mustard Fruit
Elevate your condiment game with this vibrant recipe for Hot Mustard Fruit, a sweet-and-spicy sensation perfect for pairing with roasted meats, charcuterie boards, or your favorite cheeses. This unique blend combines plump dried apricots, cherries, figs, and golden raisins with the bold tang of apple cider vinegar, a touch of sugar, and a medley of fragrant spices like cinnamon, ginger, and cloves. The addition of yellow mustard seeds and dry mustard powder lends a zesty kick that balances beautifully with the fruit's natural sweetness. Simmered to perfection and steeped overnight, this versatile preserve transforms into a thick, flavor-packed relish that adds a gourmet twist to any meal. Ideal for entertaining or gifting, this must-try recipe will delight your taste buds with its bold, unforgettable flavor profile.
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Recipe Information
Ingredients
- 1 cup Dried apricots
- 0.5 cup Dried cherries
- 0.5 cup Dried figs
- 0.5 cup Golden raisins
- 1.5 cups Apple cider vinegar
- 0.75 cup Granulated sugar
- 2 tablespoons Yellow mustard seeds
- 2 tablespoons Dry mustard powder
- 0.5 teaspoon Ground cinnamon
- 0.5 teaspoon Ground ginger
- 0.25 teaspoon Ground cloves
- 1 cup Water
Instructions
Chop the dried apricots, dried cherries, dried figs, and golden raisins into small, bite-sized pieces and set aside.
In a medium saucepan, combine the apple cider vinegar, granulated sugar, and water. Heat over medium-high heat, stirring occasionally, until the sugar is dissolved.
Add the yellow mustard seeds, dry mustard powder, ground cinnamon, ground ginger, and ground cloves to the saucepan. Stir well to incorporate all the spices.
Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 10 minutes to allow the spices to infuse the liquid.
Add the chopped dried fruits to the saucepan and stir to coat them evenly in the spiced liquid.
Continue to simmer the mixture for an additional 15–20 minutes, stirring occasionally, until the fruit is plump and the liquid has thickened slightly.
Remove the saucepan from the heat and allow the hot mustard fruit to cool to room temperature. The mixture will continue to thicken as it cools.
Transfer the mixture to a sterilized jar or airtight container. Let it sit for at least 24 hours before serving to allow the flavors to meld together.
Serve as a condiment alongside roasted meats, on a charcuterie board, or with cheese and crackers.
Nutrition Facts
Calories |
237 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 55.6 g | 20% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 48.0 g | ||
| Protein | 2.1 g | 4% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 1.0 mg | 6% | |
| Potassium | 465 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
