A mostarda combines the flavors of mustard with those of candied fruit– and somehow, it works. Like playing with flavors, the grapes retain their bright, sweet flavor, and the mustard seeds and vinegar add a strong kick.
Enjoy this tart, spicy, and sweet condiment with bread and cheese, on top of grilled meat, or panini-pressed into a sandwich. This recipe makes two small jars, and it keeps for about a week.
Adapted from Epicurious
Red Grape and Rosemary Mostarda
|Prep Time:||10 minutes|
|Cook Time:||35 minutes|
|Total Time:||45 minutes|
- 6 cups stemmed seedless red grapes (about a 2-lb. bag)
- 1 red onion, finely chopped
- 1/2 cup cane sugar
- 1/2 cup white wine vinegar
- 2 tbsp. yellow mustard seeds
- 1 tsp. dried crushed red pepper
- 1 1/2 tsp. fresh rosemary, chopped
- Zest of 1 orange, removed in strips or grated
1. Bring all ingredients to a simmer in a large pot over medium heat. Stir gently until sugar dissolves.
2. Let cook until juices have thickened and grapes have softened, about 30-40 minutes. Cool, and pour into jars.