Cut the fresh figs and add the port, salt, cinnamon, sugar and balsamic vinegar. Bring everything to the boil and continue to simmer on a low flame until the figs are soft.
Then puree finely with the hand blender.
Now add the mustard, stir everything together and fill the fig mustard into small glasses with twist-off lids. Reduce the glasses so that the mustard can be enjoyed for months.
Goes well with turkey or chicken schnitzel but also with game.
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