Best 5 Apple And Pear Mustard Recipes

AUTUMN APPLE-PEAR CHUTNEY

Steps:

• Submerge 6 empty half-pint jars on a rack in a large pot of water. Cover and bring to a rolling boil, then reduce heat to low to keep jars warm until ready to fill.
• Combine apples, pears, onion, vinegar, sugar, cherries, lemon, mustard seeds, salt, cinnamon, ginger, allspice, and cloves in a wide, nonreactive 4-quart pot over high heat and bring to a boil. Once it bubbles, reduce heat to medium; simmer gently, stirring often, until mixture is thickened and a spoon drug through leaves a trail that doesn't fill in immediately, about 1 hour. Toward the end of the cooking, make sure to stir every minute or so to prevent scorching. Remove from heat.
• Working with one jar at a time, remove empty jars from canning pot. Using a wide-mouth funnel, carefully ladle jam into jars, leaving 1/2 inch for headspace. Use a clean wooden chopstick to work air bubbles out of jars. Check headspace again and add more chutney if necessary to bring to 1/2 inch from the top.
• Wipe jar rims, apply lids and rings (not too tightly), and return jars to canning pot. Cover pot and return water to a rolling boil. Process for 10 minutes. Turn off heat, remove pot lid, and let jars stand in the cooling water 5 minutes to help ensure a good vacuum seal.
• Move jars to a folded kitchen towel or wooden cutting board to cool completely before checking seals. Any unsealed jars should be refrigerated and eaten promptly. Store sealed jars in a cool, dark place. Sealed jars are shelf-stable at least 1 year.

APPLE AND PEAR MUSTARD

Steps:

• Place wine, grape juice, cinnamon sticks and lemon rind in a saucepan.
• Bring to a boil. Simmer for 5 minutes.
• Discard lemon rind. Simmer for a further 5 minutes. Discard cinnamon sticks.
• Add fruit. Simmer for 15 to 20 minutes or until just tender. carefully blend in mustard and seeds.
• Simmer for further 2 to 3 minutes. Pour into warm sterilized jars. Seal.

HONEY MUSTARD DRESSED GREENS WITH APPLE AND PEAR

Steps:

• Combine the vinegar and lemon juice with the grated shallot in a mixing bowl. Then add the honey and Dijon and whisk in the EVOO in a slow stream. Season the dressing with salt and pepper. Toss the dressing with the greens and sliced fruit to coat.

SLOW-COOKER PEAR AND APPLE BUTTER

Steps:

• Peel, quarter, and core pears and apples. In a food processor, finely grate fruit (in batches, if necessary), then transfer to a 5- to 6-quart slow cooker. Stir in dark-brown sugar, salt, and cinnamon stick. Cover and cook on high, 4 hours.
• Remove cinnamon stick and reserve. Transfer mixture to processor (in batches, if necessary) and process until smooth. Return to slow cooker, along with cinnamon stick, and cook on high, uncovered, until mixture is thick and browned, 4 hours. Discard cinnamon stick and let mixture cool. Transfer to airtight containers and refrigerate, up to 3 weeks, or freeze, up to 3 months.

NEW-FASHIONED APPLE AND PEAR MINCEMEAT

Steps:

• Add the first 21 ingredients to a slow cooker.
• Put the orange halves in a food processor; pulse to chop the fruit and rind; add to the slow cooker.
• Stir the mixture well to combine.
• Cover and cook on HIGH for 1 1/2 hours, bringing mixture to a full boil.
• Remove lid and continue to cook on HIGH, stirring occasionally, until the fruits are soft and the mixture has thickened considerably (2-3 hours).
• Transfer the hot mixture to 2 clean, sterilized 1-quart Mason jars; let cool completely.
• Pour 2 tablespoons brandy into each jar; cover and refrigerate overnight or up to 1 week, to meld flavors before serving.
• Keeps in the refrigerator for up to 6 months.
• Use cold, directly out of the refrigerator.