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Author Notes: Some might argue this isn’t a true “mostarda,” but then, it’s not really a chutney, and calling it simply a “mustard” would likely confuse people. In any event, like any condiment, this improves with at least a few days’ rest. Apart from the obvious uses – alongside grilled or roasted poultry or pork – this will perk up any cheese plate nicely. I like it over vanilla ice cream, too. My personal favorite, however, is to slather it on a sandwich, especially grilled cheese. Enjoy! ;o) —AntoniaJames
Makes about 1 1/2 cups
- ½ cup dried sour cherries
- ½ cup dried cranberries
- ¼ cup yellow raisins
- ½ cup grated apple
- 1 large bay leaf
- 2 tablespoons red wine (I use a Cotes du Rhone.)
- 2 tablespoons red wine vinegar
- 1 tablespoon ground mustard (Use one that was recently ground. My favorite I get from Oaktown Spice Shop.)
- Put the dried fruit and apple in a small heavy saucepan with the bay leaf and 1 ½ cups of water. Bring to a boil, then reduce the heat. Let it simmer for about 10 minutes, stirring occasionally. Cover and let cool. Put in a lidded container and refrigerate overnight.
- The next day – or 2 or 3 days later, if that’s more convenient – put the fruit into a small, non-reactive heavy saucepan. Turn the heat on to medium low.
- Mix the mustard with the wine and vinegar. Add to the saucepan and bring to a boil, stirring frequently. Simmer for at least 10 minutes, stirring occasionally. Taste and add more vinegar or mustard, or both, if you like. You could even add some sugar or maple syrup now, too, but if the cranberries and cherries you used were pre-sweetened, as all I've ever seen seem to be, that should not be necessary.
- This will taste better the next day, and even better the following week.
- This recipe was entered in the contest for Your Best Recipe with Mustard
Give Peas a Chance
Pea guacamole and other offensive foods
Warning: You might be offended.
Burnt Toast: Episode 9
Savor the season.
The freedom to snack.