Cherry Mostarda
Serves 8
10 mins prep
60 mins cook
70 mins total
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!
0 servings
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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.
