Makes about 2 cups
Ingredients
2 cups assorted dried fruit (such as golden raisins, sour cherries, apricots and cranberries)
1/3 cup mustard powder
1/3 cup cold water
1 1/2 cups distilled vinegar
1 cup granulated sugar
2 tablespoons brown or yellow mustard seeds
Pinch salt
Pinch chile flakes
Squeeze of lemon juice
Directions
If using larger dried fruit, such as apricots, cut the larger fruit into pieces the same size as the other fruit.
Whisk together the mustard powder and the water to make a paste. Set aside.
In a small pot, heat the vinegar and sugar until dissolved and add the dried fruit. Cover and cook over low heat until the mixture is thick and syrupy, about 1 hour. If the mixture becomes too thick, whisk in a little water.
Transfer the mixture to a mixing bowl. Whisk in mustard seeds, salt, chile flakes, lemon juice and mustard paste. Chill until ready to use. Serve with charcuterie, pork or game.
