See Also: Appetizers · Cooking Club · Italy · Jams, Jellies, and Spreads
Mostarda
From Dorothy McNett's recipes at www.dorothymcnett.com. Sort of like a chutney or other flavorful jam to be served with meats, poultry, etc. and it is wonderful served with crackers and bread along with charcuterie and Italian cheeses.
1/3 pound dried apricots, cut into 1/4 inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot or small onion, minced
1 1/2 - 2 teaspoons finely diced crystalline ginger
1/2 cup white wine
3 tablespons white wine vinegar
3 tablespoons water
3 tablespoons raw sugar
1 teaspoon dry mustard
1 teaspoon Dijon style mustard
1 tablespoon unsalted butter, or use olive oil
Combine cots, cherries, onion, ginger, wine, vinegar,water and sugar in a heavy bottomed saucepan. Bring to a boil and then reduce to simmer and cover. Cook about 10 minutes, stirring often, until the fruits have absorbed the liquids. Add the mustards and butter or oil and simmer 1 - 2 minutes to a jam like consistency. Cool and serve!!
Recipe created 2017-06-17.
