Tangy Fruit-Mustard Sauce with Red Wine for Meat
This fruity mustard sauce is a perfect partner for meat. The flavor is layered and unfolds in stages: first the sweetness of the fruit, then a sweet-tart tang, and finally the gentle heat of the mustard seeds.
Cooking method
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Step 1:
Gather everything you'll need for the fruit sauce.
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Step 2:
Wash, peel, and dice the pears.
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Step 3:
Purée the diced pears with the cherries in a blender.
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Step 4:
Here's what you'll get.
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Step 5:
In a small saucepan, combine the sugar, red wine, and vinegar.
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Step 6:
Add the whole-grain mustard, mustard powder, and a pinch of salt, set over the heat, and bring to a boil.
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Step 7:
Stir the puréed pear and cherry into the boiling liquid, return it to a boil, and cook for 5 to 10 minutes.
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Step 8:
Spoon the hot sauce into clean, dry jars or storage containers, let it cool to room temperature, then refrigerate to store.
- A fruit-based mustard sauce for meat is a delightfully unexpected idea.
Caloric content of the products possible in the composition of the dish
- Pear - 42 kcal/100g
- Dried pear - 246 kcal/100g
- Canned pears - 76 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Sour cherry - 52 kcal/100g
- Sweet cherry - 64 kcal/100g
- Dried cherries - 292 kcal/100g
- Canned cherries - 61 kcal/100g
- Liqueur wines - 212 kcal/100g
- Semi-dry wines - 78 kcal/100g
- Dry wines - 64 kcal/100g
- Red wine - 88 kcal/100g
- Salt - 0 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Mustard powder - 378 kcal/100g
- Granular mustard - 135 kcal/100g
