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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
- 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
- Heat olive oil in a Dutch oven. Sauté shallots until translucent, about 2-3 minutes.
- Add mustard seeds, mustard powder, and red pepper to shallots and stir until fragrant, 1-2 minutes.
- Add sugar, wine, vinegar, orange zest, and raspberries to Dutch oven and bring to a boil.
- Reduce heat and simmer for 30-40 minutes, stirring frequently and breaking up the raspberries as you go.
- Take off heat when reduced to a near jam-like consistency. Allow to cool completely and serve with bread and cheese.
- This recipe was entered in the contest for Your Best Raspberries
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