Spicy Raspberry Mostarda
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
- 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
More Great Recipes: Condiments|Vegetables
about 5 years ago Sagegreen
Great idea! Looks wonderful.
about 5 years ago Adam E
Thanks, Sagegreen!
about 5 years ago Dabblings
This looks really good. I wonder if you could adapt it for canning?...
about 5 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!
about 5 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.
about 5 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!
about 5 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.
about 5 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!
about 5 years ago lapadia
Now, this is what I am talkin' about, Adam E!!!
about 5 years ago Adam E
Thank you, lapadia!
about 5 years ago nogaga
This looks amazing! I am so going to make it!
about 5 years ago Adam E
Thanks, nogaga! I hope you like it!
about 5 years ago Patrick H.
That color! That schmear! Gorgeous!
about 5 years ago sexyLAMBCHOPx
sexyLAMBCHOPx is a trusted home cook.
Patrick, you took the words out of my mouth!
about 5 years ago Adam E
Awww, thanks!