Dried Cherry & Orange Mostarda

Mostarda is a classic Italian condiment made with candied fruit and a mustard flavored syrup. Our recipe combines dried cherries and apricots, plumped up in a white 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.

It’s grilling season and we’re looking forward to beach dinners this summer in Michiana. This mostarda pairs well with grilled @fieldroast sausages or a cheese platter with assorted plant based cheese and crackers.

Dried Cherry & Orange Mostarda

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 over 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 1 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 candied orange peel, 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