Saanen Mustard – Fribourg

Mustard from cherries… This specialty is eaten with cold and hot meat, but equally with fresh braid.

Meanwhile, cherries and sugar on medium fire ten to fifteen minutes until very soft, then crush.

In a dry frying pan, toast flour until light brown. Cool and sieve. Stir through mustard powder, red wine and water and bring to boil, stirring constantly. Add cherry puree and all spices and simmer gently for about thirty minutes. The mustard should be viscous, if necessary add a little wine after. Remove the cinnamon and cool.

Pour into a jar with a screw cap, if stored in a cool place, it will stay fresh for five to six weeks.

Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!

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