cherry mustard
fruits
late afternoon 1 january 2026…made a small edit to the recipe before bottling…a little sour I added 500g caster and a bit runny I added 40g citric acid. To be fair I misjudged the reduction of the base and my fruit is more mashed than I would like, but, it tastes and looks delicious! AO

go straight to the recipe

This is cheating, but, so, so good. It does require putting the love in and you’ll end up with the hands of a winemaker, deeply and darkly stained red. You can try wearing gloves but I just find they slow you down.

These wonderful mustard fruits are at the best a couple of months in. Divine with duck in any form, especially good with roast pork belly. But, don’t be afraid to put it with white grilled fish.

Don’t be precious about the fruits, my lot love the cherries, but it is just as good made with Satsuma plums or apricots. Just make sure you have suffiently reduced the base sauce before you put the bulk of the fruit in. If the fruit is very ripe you’ll only need to bring it up to the boil and simmer for 2-3 minutes before bottling. The art of perserving does not exist without following our preserving bible.

AO 31 december 2025

for the base

60g black mustard seeds
60g yellow mustard seeds
300g honey
700g white wine vinegar
700g water
50g hot mustard powder
900g dark brown sugar
1 x 50g Beerenberg Hahndorf Hot Mustard
4 bay leaves
500g Satsuma or other red fleshed plums, stoned

If you think your syrup is a bit sour and a bit thin add 500g caster and 40g citric acid. Bring to the boil, turn the heat down and simmer for 10 minutes before adding your fruit.

2kg pitted fruit can be a mix, but we love mainly cherries

you need a big pot it boils high

Weigh everything to the line into the pot and place it on high heat. Stir constantly until it comes to the boil. Turn the heat down and simmer gently until you have the right consistency.

The consistency depends on the ripeness and firmness of your fruit. This of course requires a level of skill and common sense. But, keep the fruit texture is important.

When you;re happy add your fruit and stirring bring it to the boil. Immediately turn the heat down and cook stirring until the fruit is softened but not mushie.

Bottle while still very hot in sterilised jars.

totally fab with roast pork belly

for a perfect pork belly click here

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