Brandied Fig and Dried Cherry Mustard

March 8, 2016

Author Notes: Similar to my apple mustard, this is just as easy to make. We like it on sandwiches, especially ones made with smoked cheese and charcuterie. It's also a fine addition to a cheese board. ;o)

Makes: 1 cup


  • 113 grams / 4 ounces / ¾ cup halved black mission figs
  • 60 ml / ¼ cup brandy
  • 44 grams / 1/3 cup dried sour cherries
  • 2 teaspoons Dijon mustard, plus more to taste
  • 2 heaping teaspoons whole grain mustard, plus more to taste
  • White wine vinegar or lemon juice, to taste (if necessary)
  • Salt and freshly ground black pepper
In This Recipe


  1. Combine the figs and the brandy in a small heavy saucepan; bring to a boil, immediately reduce the heat and simmer for 2-3 minutes. (You can also do this in a Pyrex-like pitcher in the microwave.)
  2. Put the soaked figs and any brandy that’s not been absorbed, along with the dried cherries and apple, into a food processor. Buzz for about ten seconds, scrape down the bowl, and buzz for another 10 or 12 seconds, until you have a paste.
  3. Scrape it into a bowl. Add the mustards, a pinch of salt, and a tablespoon or so of water. Stir to blend. Let sit for at least 8 hours.
  4. Taste and add more mustard or salt to taste. If it's not sharp enough for you, add a few splashes of vinegar or lemon juice. If it seems too dry, add a touch more water.
  5. Keep refrigerated in a tightly covered container. I hope you try this and like it. Your devoted friend, AntoniaJames. ;o)

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