Cherry Mostarda
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!
Ingredients
- 1 pound (450 g) sweet cherries pitted
- ⅓ cup (75 g) sugar
- ⅓ cup (75 ml) balsamic vinegar
- ¼ cup (60 ml) full-bodied red wine such as zinfandel or malbec
- ½ teaspoon sea salt
- ½ teaspoon cracked black pepper
- ¼ teaspoon ground allspice
- 2 tablespoons (30 ml) Dijon mustard
Instructions
Yield: about 2 cups
- 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
Serving: 1servingCalories: 87kcalCarbohydrates: 20gProtein: 1gFat: 1gSodium: 191mgFiber: 1gSugar: 17g
