The combination of sour and sweet flavors holds a special place in my heart (on my tongue?) for what it can do to elevate any dish. After I learned to think of cooking in terms of layering the four tastes–sour, sweet, salty, and bitter– I appreciate unexpected, complex pairings.
Mostarda is a fruit preserve that mixes the flavors of (you guessed it) mustard with those of candied fruits. Similar to the blueberry shrub I made a couple weeks ago that made a traditionally sweet flavor profile more sour, this mostarda adds a spicy, bitter layer to a sweet, fruity condiment. It’s impressive and effortlessly gourmet on a cheese plate, on a sandwich, or spooned over grilled meat. You don’t need a lot of it in any one serving, but you’ll find yourself wanting to try it in new ways.
Aside from the time it takes to remove the grape stems, this is an easy recipe to follow: Allow the mixture to simmer until thickened, and then store in jars. Chill, and eat a little every day. (Although to be honest, I gave one jar away as a gift. A really great gift.)
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