Go Back Email Link
Print

Cherry Mostarda

Even without the few coveted drops of essential oil of mustard, this mostarda is a sweetly piquant foil to earthy salumi, decadent pâtés, and roasted duck or pork. It also makes an impressive stuffing for pork loins and shoulders. Although cherries are a personal favorite in this recipe, you can substitute apricots, peaches, nectarines, or peeled and diced pears for a similarly zesty concoction.
Servings 2 pint jars

Ingredients

  • Cherries fresh from the Farmer’s Market in season 1 ½ lbs
  • Sugar 1 ½ cups
  • White Wine Vinegar 1/3 cup
  • Yellow Mustard Seeds lightly toasted* and ground ¼ cup
  • Yellow Mustard Seeds lightly toasted*, whole
  • Sea Salt ¾ tsp
  • Black Pepper ½ tsp
  • Essential oil of Mustard 1-2 drops optional

Instructions

  • Stem and pit the cherries, reserving the pits. Place the pits on a square of cheesecloth, bring together the corners, and tie securely with twine to make a sachet (or use a muslin bag).
  • In a saucepan, combine the sugar and vinegar over medium heat and heat, stirring to dissolve the sugar. Cook for about 10 minutes or until syrupy. Add the cherries and the sachet and cook for about 10 minutes, until the fruit begins to soften. Add the ground and whole mustard seeds, cook for 2 minutes more to thicken, then pull off the heat.
  • Stir in the salt and pepper and carefully administer the drops of mustard oil. Let cool in the pan at room temperature. Remove and discard the sachet. Taste for seasonings and adjust if necessary, then pour into clean pint jars and refrigerate.
  • The mostarda keeps well, refrigerated for 2 to 3 weeks. For longer storage, process the jars in a hot-water bath for 20 minutes.
  • *Toast on the stop top in a dry heavy skillet over low heat or in the oven at 325 ͦF for 5 mins until aromatic.