Saanen mustard is one of the various regional specialities of the Saanenland. It is served in a small dish with ham and sausages. It has a shelf life of up to three months if stored in a cool place. Every family has their own secret recipe. Here is one possible way of making Saanen mustard:

Cherry purée made from 250g of pitted cherries
125g flour
5dl water
125g sugar
5dl red wine
A pinch of ground cloves
1 tbs. galgant powder (available from chemists)
1 ½ tsp. cinnamon
½ tsp. mustard seed powder
½ tsp. ground ginger

• To make the cherry purée, boil down the pitted cherries to about half their size while stirring and then purée well.

• Fry the flour in a saucepan and stir constantly.

• Bring the water and sugar to the boil, set aside to cool and stir in the fried flour. Bring to the boil and keep stirring.

• Add the wine and bring to the boil again. Add all of the spices and the cheery purée and cook for 15 minutes while stirring. Its consistency should be like runny jam (water down if necessary).

• Pour into a glass jar with a screw-top lid.