Summary
| Prep Time | 30 mins |
| Cook Time | 15 mins |
| Total Time | 7 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
Ingredients- 200 g fi (s), dried
- 90 g preservin suar 2: 1
- 75 ml balsamic vinegar, white
- 100 g mustard powder, yellow
- 50 g mustard powder, brown
- 150 g suar, brown
- 1 pinch (s) smoked salt
- 1 teaspoon honey
- 1 dash red wine, dry
Print Recipe
Pin Recipe Instructions
- Chop the figs and put them in a saucepan with enough water to cover the figs. Let it boil for about 5 minutes. Mix everything small and fill up with a little water if necessary. Bring to the boil with the preserving sugar.
- In the meantime, let the mustard flour swell with 1/3 of the sugar, honey and salt with a little water for about 50-100 ml.
- Then stir in the balsamic vinegar, red wine and the remaining sugar into the fig puree and reduce for approx. 5 - 10 minutes. Take the pot off the stove and let it cool down.
- Put the swollen mustard flour in the pot and mix everything well, it should be a tough mixture, add a little more water if necessary.
- Fill into glasses and wait a week.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below