Grill/Barbecue

Sour Cherry and Cranberry Mostarda

March 11, 2014
Photo by AntoniaJames
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. Don't forget, this recipe can be doubled, tripled or quadrupled. It will keep well in the fridge for about 3 weeks. If you like grilled cheese made with something strong on good artisanal bread, you'll want a lot of this around, especially during the holidays. I do hope that you enjoy this. ;o) —AntoniaJames

  • Makes about 1 1/2 cups
Ingredients
  • 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.)
  • 1 cup fresh cranberries, coarsely chopped
  • Tiniest pinch of salt
In This Recipe
Directions
  1. 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.
  2. 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.
  3. 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.
  4. This will taste better after resting a day or two, and even better in a week. Add the chopped fresh cranberries and the salt the day (or evening) before you plan to serve the mostarda. Refrigerate in a covered container. Give the mostarda a good stir 3-4 hours before serving, and then shortly before putting it into your prettiest serving dish.
  5. I do hope that you enjoy ithis. Yours affectionately, AntoniaJames. ;o)

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AntoniaJames

Recipe by: AntoniaJames

When I'm not working (negotiating transactions for internet companies), or outside enjoying the gorgeous surroundings here in the San Francisco Bay Area, I'm likely to be cooking, shopping for food, planning my next culinary experiment, or researching, voraciously, whatever interests me. In my kitchen, no matter what I am doing -- and I actually don't mind cleaning up -- I am deeply grateful for having the means to create, share with others and eat great food. Life is very good. ;o)