Spicy Raspberry Mostarda

By • July 4, 2011 • 15 Comments



Author Notes: Making a proper Italian mostarda, frequently based on quince, apples, or pears, can be a multi-day affair. In this decidedly unorthodox version, I drew upon mostarda's essential components of fruit, wine, mustard, and vinegar to make a sweet and spicy condiment that pairs well with bread and cheese (I had a Manchego on hand). I could also see this mostarda usurping cranberry sauce's place in a mean turkey sandwich.Adam E

Serves 6-8

  • 2 tablespoons olive oil
  • 2 shallots, minced
  • 2 tablespoons mustard seeds
  • 1 tablespoon mustard powder
  • 1 teaspoon red pepper flakes
  • 1/3 cup sugar
  • 1 cup white wine
  • 2 tablespoons red wine vinegar
  • Zest of one orange
  • 4 cups fresh raspberries
  1. Heat olive oil in a Dutch oven. Sauté shallots until translucent, about 2-3 minutes.
  2. Add mustard seeds, mustard powder, and red pepper to shallots and stir until fragrant, 1-2 minutes.
  3. Add sugar, wine, vinegar, orange zest, and raspberries to Dutch oven and bring to a boil.
  4. Reduce heat and simmer for 30-40 minutes, stirring frequently and breaking up the raspberries as you go.
  5. Take off heat when reduced to a near jam-like consistency. Allow to cool completely and serve with bread and cheese.

Tags: antipasti, mustard, raspberries

Comments (15) Questions (0)

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about 3 years ago Sagegreen

Great idea! Looks wonderful.

Me_cooking

about 3 years ago Adam E

Thanks, Sagegreen!

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about 3 years ago Dabblings

This looks really good. I wonder if you could adapt it for canning?...

Me_cooking

about 3 years ago Adam E

Thanks, Dabblings! I am not much of a canner, but my friend who is suggested putting the mostarda in clean jars and heat-processing for ten minutes. However, he cautioned that as the recipe contains relatively little sugar and vinegar, canning would probably only preserve it for about six weeks. I'd be curious to hear what others on this site think, as I have to admit that canning has always made me nervous!

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about 3 years ago Dabblings

Yeah, I didn't do the math yet but it didn't look like there was enough acids. I was thinking that you could possibly adapt it so that it could be canned.

Me

about 3 years ago TheWimpyVegetarian

This sounds so great! I've been wanting to try making a mostarda and this looks like a great place to start!

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about 3 years ago Patrick H.

This is so nice to hear! It's not a traditional preparation, but I think it still has all of the great mostarda flavors.

Me_cooking

about 3 years ago Adam E

Whoops, Patrick and I are testing a new recipe right now at his house, and I just posted my response from his account. Anyway, thanks for the positive feedback, ChezSuzanne!

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about 3 years ago lapadia

Now, this is what I am talkin' about, Adam E!!!

Me_cooking

about 3 years ago Adam E

Thank you, lapadia!

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about 3 years ago nogaga

This looks amazing! I am so going to make it!

Me_cooking

about 3 years ago Adam E

Thanks, nogaga! I hope you like it!

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about 3 years ago Patrick H.

That color! That schmear! Gorgeous!

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about 3 years ago sexyLAMBCHOPx

Patrick, you took the words out of my mouth!

Me_cooking

about 3 years ago Adam E

Awww, thanks!