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
Ingredients
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2
tablespoons olive oil
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2
shallots, minced
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2
tablespoons mustard seeds
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1
tablespoon mustard powder
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1
teaspoon red pepper flakes
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1/3
cup sugar
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1
cup white wine
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2
tablespoons red wine vinegar
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Zest of one orange
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4
cups fresh raspberries
Directions
- 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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Condiment|Vegetable|Make Ahead|Gluten-Free|Vegan
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