Ingredients

• 250 g light corns
• 60 g sugar
• 30 g dry white wine
• juice of half a lemon
• salt
• 3-4 drops of mustard essence

For the recipe of cherry mustard, pitted 250 g of clear corns cutting them in half. Cook them for 10-12 minutes in a saucepan with 60 g of sugar, 30 g of dry white wine, the juice of half a lemon and a pinch of salt. Turn off, add 3-4 drops of mustard essence and leave to cool.

If you don't find the essence (you buy it at the pharmacy), use the mustard powder: 8-10 g diluted in a little white wine and hot water.

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