by Kathryn LaSusa Yeomans, The Farmers Feast
makes about 2 cups
This sweet-spicy fruity condiment is magic paired with cheeses. It is very easy to make, and can change with the seasons as new fruits come into the market (cranberries, apples, and rhubarb work wonderfully).
2 pounds prune plums
2 cups water
3⁄4 cups sugar
5 Tbsp. dry mustard powder
2 Tbsp. yellow mustard seeds
1 tsp. mustard oil (optional)
1⁄2 tsp. salt
about 20 grinds of fresh black pepper
- Pit the plums and place the fruit in a medium sized saucepan. Add the water and bring to a boil. Reduce heat to medium and simmer the plums until very tender.
- Sieve or food mill the plums and place the pulp and all of the juices back in the saucepan. Stir in the sugar. If the plums are quite tart, add up to 1⁄4 cup more sugar. Bring the mixture up to a boil, then reduce the heat to a steady simmer, stirring frequently, lest the thick mixture stick and burn to the pan.
- Place the mustard powder and mustard seeds in a small bowl. Add enough water to make a thin paste, then add this mixture to the plum puree. Stir in the mustard oil, if using, and the salt and pepper.
- Continue to cook and stir until the mixture has thickened. It should be approximately the consistency of applesauce. This will take about 15 minutes. Adjust seasonings. Serve at room temperature or slightly chilled.