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
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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
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Heat olive oil in a Dutch oven. Sauté shallots until translucent, about 2-3 minutes.
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Add mustard seeds, mustard powder, and red pepper to shallots and stir until fragrant, 1-2 minutes.
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Add sugar, wine, vinegar, orange zest, and raspberries to Dutch oven and bring to a boil.
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Reduce heat and simmer for 30-40 minutes, stirring frequently and breaking up the raspberries as you go.
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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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