Cherry Mostarda Recipes

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CHERRY MOSTARDA



Cherry Mostarda image

A recipe for Italian-style cherry mustard, made with fresh cherries and Dijon mustard. It's delicious in sandwiches, salad dressings and so much more!

Provided by Karen Tedesco

Categories     Pantry

Time 1h10m

Number Of Ingredients 8

1 pound sweet cherries (pitted)
⅓ cup sugar
⅓ cup balsamic vinegar
¼ cup full-bodied red wine (such as zinfandel or malbec)
½ teaspoon sea salt
½ teaspoon cracked black pepper
¼ teaspoon ground allspice
2 tablespoons Dijon mustard

Steps:

  • Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.
  • Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.
  • Keep in a covered jar in the refrigerator for about 2 weeks.

Nutrition Facts : ServingSize 1 serving, Calories 87 kcal, Carbohydrate 20 g, Protein 1 g, Fat 1 g, Sodium 191 mg, Fiber 1 g, Sugar 17 g, SaturatedFat 1 g

CHERRY MOSTARDA



Cherry Mostarda image

Mostarda, also known as mostarda di frutta, is a fruit-mustard concoction from Italy's Piedmont region.

Provided by Renee Pottle

Categories     Relish

Time 40m

Yield 3 half-pints

Number Of Ingredients 8

¾ cup sugar
2 Tbsp red wine vinegar
2 Tbsp red wine
1 Tbsp stone ground prepared mustard
1 Tbsp powdered mustard
1 tsp crushed brown mustard seeds or ½ Tbsp whole mustard seeds
1 tsp sea salt
3 cups pitted and chopped Bing cherries

Steps:

  • Combine all ingredients except cherries in a small saucepan.
  • Bring to a boil. Add cherries, reduce heat to medium, and cook until cherries are soft and the syrup has slightly thickened, about 15 minutes.
  • Pour into ½ pint jars. Mostarda will keep in the refrigerator for up to 3 months or the freezer for up to a year.

PEACH AND CHERRY MOSTARDA



Peach and Cherry Mostarda image

Sweetness from fruit and piquancy from mustard give depth of flavor to this Italian condiment. Serve it alongside meat or fish, or with bread and cheese before a meal.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 2 cups

Number Of Ingredients 7

1/3 cup dry white wine
1/4 cup dry mustard
1 pound sliced fresh or thawed frozen peaches
1 cup pitted fresh or thawed frozen sweet cherries (about 5 ounces)
1 cup sugar
Zest and juice of 1/2 orange
1 teaspoon coarse salt

Steps:

  • Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).

MOSTARDA



Mostarda image

Serve this with our Roasted Boar (or Pork).

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 2 1/4 cups

Number Of Ingredients 9

2 quinces or pears, peeled, cored, and chopped into 1/2-inch pieces
2 cups water
1/2 cup dry red wine
1/2 cup sugar
1/2 cup each raisins, dried currants, chopped dried apricots, chopped dried figs, and chopped prunes
1/4 cup dry white wine
1/4 cup honey
1 tablespoon dry mustard
Coarse salt and freshly ground pepper

Steps:

  • Bring all ingredients except salt and pepper to a boil in a large pot. Reduce heat, and simmer until fruit is very soft and sauce reduces, about 4 hours. Let cool slightly. Refrigerate overnight.
  • Puree half the fruit mixture in a food processor until smooth. Stir puree back into fruit mixture, and season with salt and pepper. (Mostarda can be refrigerated for up to 1 week.)

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