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Cherry Mostarda

Servings: 1 cup
Author: Shawn

Ingredients

  • 1/2 pound fresh cherries pitted and halved
  • 2 Tbs dried Montmorency cherries
  • 1/2 Tbs yellow mustard seeds
  • 1/2 Tbs brown mustard seeds
  • 1/8 tsp cayenne pepper
  • 2 Tbs brown sugar
  • 2-3 Tbs red wine vinegar
  • 2 Tbs wine
  • 1/4 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1 bay leaf
  • 1- inch piece cinnamon stick
  • 1 Tbs coarse-grain mustard

Instructions

  • In a medium saucepan, combine all ingredients except the coarse-grain mustard. Place over medium heat and bring to a boil. Reduce to a simmer, and cook, stirring occasionally, until most liquid is absorbed, about 1 hour.
  • Remove from heat, discard bay leaf and cinnamon stick, and stir in coarse-grain mustard. Let cool completely.
  • Pack in a small container and refrigerate.