Dried Cherry & Apricot Mostarda
I’ve been experimenting with nut cheeses, crackers and condiments in an online class that I’m taking with Matthew Kenney's @foodfutureinstitute. It’s pretty amazing what cashews can transform into with time and patience! One of the components of the cheese board was a fennel mostarda. My local store was out of fennel and our local farm stand fennel looked old. As they say “Necessity is the mother of invention” I decided to create a boozy cherry mostarda, inspired by the bourbon cherries in Manhattans.
Mostarda is a classic Italian condiment made with candied fruit and a mustard flavored syrup. Our recipe combines dried cherries and appricots, plumped up in a rwhite wine mustard reduction. Dried fruit is readily available year round at grocery stores so this recipe comes together quite easily. The wine reduction shouldn’t take more than 45 minutes. Mostarda pairs well with plant based chevre or feta and is perfect in our cooler autumn weather.
Make the white wine reduction – In a medium saucepan, add the white table wine and mustard seeds, salt and pepper. Bring to a boil, then reduce the heat to a simmer. Cook until the liquid is reduced to one cup, about 45 minutes.
Add the remaining ingredients and cook on low heat until most of the liquid evaporates and the mostarda has a jam-like consistency. Remove from heat and fold in one tbsp of stone ground mustard. Place in a clean jar or serving bowl and let cool to room temperature.
makes about one cup
- one 750ml bottle of white table wine
- 1 tsp yellow mustard seeds
- ¼ tsp kosher salt
- ¼ tsp freshly ground black pepper
- ½ cup dried tart cherries
- ½ cup dried apricots, cut into small dice
- ½ cup of organic cane sugar
- ¼ cup apple cider vinegar
- 1 large fresh sage leaf, finely chopped
- 1 tbsp stone ground mustard