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About this recipe: Scrumptious and very versatile - I've served this on a green salad as a dressing and even as a marinade for duck breast and legs! I made it originally to use a glut of apples but in the winter you could just as easily substitute shop bought apple juice for the juiced apples.
Use Dijon or grain mustard but avoid the sturdy English mustard because it does over-power the delicious balsamic taste.
Use the juice from about 3 apples 'blitzed' in a blender then strained or shop bought apple juice.