Saanen Mustard – Bernbiet

(*) For 1 jar of about 5dl content cherries with sugar with the lid closed One hour to prepare lightly, add a little water as needed. Cool down. Add flour and wine to the cherry puree form, stirring. Add spices.

Make fifteen minutes while stirring, diluting with wine as needed. The consistency should be rather liquid.

Cool the mustard, then pour into a jar with a screw cap. Stored in a cool place, it will keep for several months. It also goes well with ham and sausages.

(**) The galanga root grows in southern China and Indonesia. The taste is resinous and spicy. The spice may have found its way to the Bernese Oberland thanks to Swiss rice farmers.

Tip: Stock up on high-quality spices – it pays off!

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