Brandied Fig And Dried Cherry Mustard

• 113 grams / 4 ounces / 3/4 cup halved black mission figs
• 60 ml / 1/4 cup brandy
• 44 grams / 1/3 cup dried sour cherries
• 2 teaspoons Dijon mustard, plus more to taste
• 2 heaping teaspoons whole grain mustard, plus more to taste
• White wine vinegar or lemon juice, to taste (if necessary)
• Salt and freshly ground black pepper

1. Combine the figs and the brandy in a small heavy saucepan; bring to a boil, immediately reduce the heat and simmer for 2-3 minutes. (You can also do this in a Pyrex-like pitcher in the microwave.)
2. Put the soaked figs and any brandy that's not been absorbed, along with the dried cherries and apple, into a food processor. Buzz for about ten seconds, scrape down the bowl, and buzz for another 10 or 12 seconds, until you have a paste.
3. Scrape it into a bowl. Add the mustards, a pinch of salt, and a tablespoon or so of water. Stir to blend. Let sit for at least 8 hours.
4. Taste and add more mustard or salt to taste. If it's not sharp enough for you, add a few splashes of vinegar or lemon juice. If it seems too dry, add a touch more water.
5. Keep refrigerated in a tightly covered container.rnrnI hope you try this and like it. Your devoted friend, AntoniaJames. ;o)

ubc, sour cherries, dijon mustard, grain mustard, white wine vinegar, salt

Taken from food52.com/recipes/41721-brandied-fig-and-dried-cherry-mustard (may not work)