Make Ahead

Spicy Raspberry Mostarda

by:
July  4, 2011
4
3 Ratings
Spicy Raspberry Mostarda
  • Serves 6-8
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

Ingredients
  • 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
In This Recipe
Directions
  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.
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  • Sagegreen
    Sagegreen
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  • TheWimpyVegetarian
    TheWimpyVegetarian
  • lapadia
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15 Reviews

Sagegreen
Sagegreen July 8, 2011
Great idea! Looks wonderful.
 
Adam E.
Adam E. July 10, 2011
Thanks, Sagegreen!
 
Dabblings
Dabblings July 7, 2011
This looks really good. I wonder if you could adapt it for canning?...
 
Adam E.
Adam E. July 7, 2011
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!
 
Dabblings
Dabblings July 7, 2011
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.
 
TheWimpyVegetarian
TheWimpyVegetarian July 5, 2011
This sounds so great! I've been wanting to try making a mostarda and this looks like a great place to start!
 
Patrick H.
Patrick H. July 5, 2011
This is so nice to hear! It's not a traditional preparation, but I think it still has all of the great mostarda flavors.
 
Adam E.
Adam E. July 5, 2011
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!
 
lapadia
lapadia July 5, 2011
Now, this is what I am talkin' about, Adam E!!!
 
Adam E.
Adam E. July 5, 2011
Thank you, lapadia!
 
nogaga
nogaga July 5, 2011
This looks amazing! I am so going to make it!
 
Adam E.
Adam E. July 5, 2011
Thanks, nogaga! I hope you like it!
 
Patrick H.
Patrick H. July 5, 2011
That color! That schmear! Gorgeous!
 
sexyLAMBCHOPx
sexyLAMBCHOPx July 5, 2011
Patrick, you took the words out of my mouth!
 
Adam E.
Adam E. July 5, 2011
Awww, thanks!