Peach-Mustard Compote
You can never have too many sauce recipes, so give Peach-Mustard Compote a try. This recipe serves 40. Watching your figure? This gluten free, dairy free, and vegetarian recipe has 41 calories, 1g of protein, and 0g of fat per serving. If you have rosemary, mustard seeds, pepper flakes, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 1 hour.
Instructions
Start with our step-by-step canning how-to.
Sterilize four 8-ounce canning jars and lids.
Using a vegetable peeler, remove the zest from the lemons in wide strips, leaving the bitter white pith behind. Squeeze the lemon juice through a strainer into a large, wide saucepan.
Add the zest, wine, sugar, honey, mustard seeds, peppercorns and red pepper flakes. Tie the rosemary and bay leaves together with twine and add to the pan. Bring to a boil over medium-high heat, then reduce the heat to medium low and simmer, stirring occasionally, until the liquid thickens and a candy or deep-fry thermometer registers 220 degrees F, about 10 minutes.
Add the peaches and dried fruit to the pan. Bring to a boil over medium heat and cook until the peaches are just tender, about 5 minutes.
Remove from the heat; discard the herbs.
Fill the jars with the peach mixture, leaving 3/4 inch headspace, then seal and process.
Photograph by Charles Masters