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Fig and Port Mustard
250 grams dried figs -- 1 1/4 cups chopped
1/2 cup port wine
1/4 cup mustard seed (white or yellow)
2 tablespoons champagne vinegar
Combine figs and port in a bowl, stand 1 hour. Blend or process fig mixture with seeds (see note), and vinegar until combined. Store covered in glass jar.
Serving Ideas : As a condiment for meat, fish, poultry. As a spread on biscuits and cornbread. Perk up sandwich fillings and grilled or roasted vegetables such as eggplant.
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