Preparation
Soak the mustard powder in white wine for half a day.
Simmer the water, star anise, cinnamon sticks, and rock sugar for about 2.5 hours.
Dissolve the flour in the vin cuit (reduced grape must).
Strain the spiced cooking liquid, add the flour and vin cuit mixture, and cook for about 15 min.
Add the soaked mustard and wine, then cook for another 5 min.
Pour into jars while still hot.
Tips !
- Traditionally enjoyed with Cuchaule AOP.
Recipe from the book: Cuisine & Traditions au Pays de Fribourg, Éditions la Sarine.
For a minimum of 12 jars (250 g each)
Preéparation : resting time + 10 min
Cooking : approx. 170 min
Ingredients and products
- 200 g mustard powder
- 5 dl white wine
- 3 l water
- 150 g cinnamon sticks
- ½ packet star anise
- 1 kg rock sugar
- 1 l vin cuit
- 250 g flour
