Cherry Mostarda
Serves 830 mins prep40 mins cook
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
What you need
Instructions
Yield: about 2 cups 1 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. 2 Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture. 3 Keep in a covered jar in the refrigerator for about 2 weeks.View original recipe