These mustard fruits need to stand for 2 weeks to ensure the dried fruits have time to absorb the flavours and become plump and well-flavoured. Serve alongside sliced cold meats or a roast of pork.

Ingredients

• 1¾ cups sugar
• 1 cup water
• 1 cup wine, raspberry or other fruit vinegar
• 2 teaspoons mustard powder
• 2 teaspoons yellow mustard seeds
• 500 grams dried fruit – peaches, apples, apricots, prunes, pineapple cut into bite-sized pieces

Method

1. Place the sugar, water, wine vinegar, mustard powder and seeds in a saucepan, bring to the boil and simmer for 5 minutes. Set aside to cool.
2. Place the fruit in a 4-5 cup-capacity jar. Pour over the cooled syrup, seal and store in a cool place for 2 weeks before serving. Once opened, keep refrigerated.