You can use almost any seasonal fruit you like, so this easy recipe is great all year. The sweet and spicy flavor is best served with grilled meats or as the centerpiece of a packed charcuterie board.
10 to 15 Minutes
Sauce, Gluten Free, Vegan, Tapas, Dip
What You Need
1.5 cups Fresh Fruit cut into small chunks (We used half Ground Cherries, half Peaches)
.75 cup Diced Shallots
1 tsp Seven Sisters
1.5 tsp Hot Mustard Powder
1 tsp Dijon
.5 cup Dry White Wine
3 Tbls White Wine Vinegar
3 Tbls White Sugar
1 Tbls Unsalted Butter (or Vegan Unsalted Butter)
1 Tbls Cold Water
What To Do
First, take your Hot Mustard Powder and mix with 1 Tbls cold water. Do not skip this step or you could get bitter Mostarda instead of spicy.
In a small sauce pan combine your Wine, Vinegar, and Sugar on high heat.
When the Sugar is dissolved and the liquid begins to bubble add your Dijon, Fruit, Seven Sisters, Shallots, and Hot Mustard mix.
Stir on high heat until the Mostarda has a jam like consistency.
Turn the heat off, add 1 Tbls Unsalted Butter and mix completely.
Makes about 1 cup. Serve warm or room temperature. Stays good for 2 weeks in the fridge; try canning or freezing for long term storage.