Mostarda is an Italian condiment of candied fruit in a mustard flavored syrup. Many versions use dried fruit, but since we’re right in prime fruit season, I thought I’d use fresh.
Apricot and Cherry Mostarda
- ¼ pound apricots (~2 small apricots)
- 2 ounces Bing cherries (~8 cherries)
- 2 ounces Rainier cherries (~8 cherries)
- ¼ cup dry white wine
- 2 tablespoons white sugar
- 2 tablespoons dry mustard powder
- 1 tablespoon apple cider vinegar
- ½ teaspoon mustard seeds
- Put all the ingredients in a small pot. Set over medium-high heat. Stir until the sugar dissolves, and allow to come to a boil. Reduce heat to medium and cook for 10 minutes, stirring occasionally. The fruit should be soft and the liquid should be a syrupy consistency. Let cool to room temperature.
Makes approximately ¾ cup
Mostarda is traditionally served as an accompaniment to meat. I decided to go with cheese and crackers. Mike liked it on toast as well. I bet it’d be tasty over some tofu.
This recipe is being shared in Meat Free Monday, Allergy Free Wednesday, Full Plate Thursday, and Gluten Free Fridays.
This sounds like a really interesting mix of flavours! Cherries and mustard – looks delicious!
Your Apricot and Cherry Mostarda looks delicious, I can’t wait to try it. I appreciate you sharing this awesome post with Full Plate Thursday and have a great day.
Come Back Soon!
Miz Helen
A bit like a really luxurious chutney. Loving it! Thanks for submitting this to Meat Free Mondays, I was delighted to publish it as a featured recipe. It’s great inspiration for everyone. Stumbled, Pinned and Tweeted :)