Blueberry Mostarda

By Emily | Cinnamon&Citrus
September 23, 2014
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Author Notes: I live near the West Side Market in Cleveland, Ohio, and have found that going near the end of their operating hours on a Saturday can mean bartering for cases of berries for a rock bottom price. Last Saturday, I took advantage of a flat of summer's last blueberries and put them to good use, served alongside what I hope isn't summer's last meal on the grill. Enjoy.Emily | Cinnamon&Citrus

Makes: 1 cup condiment

  • 1 tablespoon olive oil
  • 1 shallot, minced
  • 1 pint blueberries
  • leaves from 5 thyme sprigs
  • 1 teaspoon granulated sugar
  • pinch of salt and fresh cracked black pepper
  • 1.5 tablespoons whole grain mustard
  • zest of one small lime
  • 1 teaspoon white wine vinegar
  1. Warm olive oil over medium-high heat and sautee shallot until translucent. Add blueberries, thyme, sugar, a pinch of salt and a few grinds of fresh cracked black pepper. Reduce heat to medium, and cook until jammy about 7-8 minutes (a mixture of some whole and burst berry sauce should remain.)
  2. Stir in the mustard and cook 2 additional minutes.
  3. Pull the pan off the heat and add lime zest and vinegar.
  4. Serve alongside grilled meats or strong hard cheeses and cured meats. I like to serve with grilled pork chops over spicy greens.

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