Mostarda Recipe

From Dorothy McNett's Recipe Book.

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See Also: Appetizers · Cooking Club · Italy · Jams, Jellies, and Spreads


From Dorothy McNett's recipes at 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.

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