These unique mostarda's are found in the Emilia Romagna region. They are based on an Italian one I fell in love with made with individual fruits and balsamic vinegar from Modena. It is a complex mixture of sweet, sour, fruity and spicy. When summer fruits are at their peak flavor I make a couple of jars of this to last me for the year. Serve it alongside your cheese plate, salumi or as a secret ingredient on a sandwich. This is the perfect condiment to upgrade your grilled pork chop or duck breast.
Cherry Mostarda
Makes 2 8-ounce jars
2 pounds cherries
1 cup sugar
1/2 cup 1 teaspoon good balsamic vinegar
4 teaspoons Dijon mustard
4 teaspoons dry mustard
1/8 teaspoon kosher salt
1. Rinse, de-stem and pit the cherries. Mix the cherries with the sugar in a non-reactive pan (stainless steel or enamel-coated metal).
2. Place all the remaining ingredients in a saucepan over medium-high heat cook until mixture comes to a boil stirring regularly, reduce to a simmer. Skim any foam that rises to the top and discard. Continue to cook for about 35 minutes longer, it should be thicker and reduced a little. If you see any cherry pits discard them.
3. To test if it is done chill a plate in the refrigerator. Place about 1/2 teaspoon of the mostarda on the chilled plate, and refrigerate for a couple of minutes, it should be sticky and gel-like. When it is, turn off the heat, cool and store in a tightly covered sterilized jar.
This will keep for 2 months in the refrigerator or you can preserve in sterile jars.
To preserve:
Ladle into clean, warm/hot sterilized jars leaving ½” from the rim. Release air bubbles by stirring with a thin spatula, scraping against the side and bottom of the jar. Wipe the rims clean and place the lids on and only screw on finger tight. Heat a large pot with enough water to cover the jars by 1 inch. Place a rack in the bottom of the pot so the jars don’t touch the bottom. When the water boils place the jars in the water for 5 minutes at a simmer. Then turn off and let sit for another 5 minutes. Remove from the hot water and cool. After 24 hours check the seals by removing the rings and trying to lift the cover. If it is tight your preserves are preserved! If not store in the refrigerator and eat within a year.
Rhubarb Mostarda
Makes 2 8-ounce jars
4 cups rhubarb sliced ½ inch thin
1/2 cup sugar
4 tablespoons good balsamic vinegar
2 teaspoons Dijon mustard
1 ½ teaspoons dry mustard
1. Place all the remaining ingredients in a saucepan over medium-high heat cook until mixture comes to a boil stirring regularly, reduce to a simmer. Skim any foam that rises to the top and discard. Continue to cook for about 20 minutes longer, it will have reduced a bit and be thicker.
2. To test if it is done chill a plate in the refrigerator. Place about 1/2 teaspoon of the mostarda on the chilled plate, and refrigerate for a couple of minutes. Push it gently with your finger it should be sticky and gel-like. When it is turn off the heat, cool and store in a tightly covered sterilized jar.
This will keep for 2 months in the refrigerator or you can preserve in sterile jars.
To preserve:
Ladle into clean, warm/hot sterilized jars leaving ½” from the rim. Release air bubbles by stirring with a thin spatula, scraping against the side and bottom of the jar. Wipe the rims clean and place the lids on and only screw on finger tight. Heat a large pot with enough water to cover the jars by 1 inch. Place a rack in the bottom of the pot so the jars don’t touch the bottom. When the water boils place the jars in the water for 5 minutes at a simmer. Then turn off and let sit for another 5 minutes. Remove from the hot water and cool. After 24 hours check the seals by removing the rings and trying to lift the cover. If it is tight your preserves are preserved! If not store in the refrigerator and eat within a year.
©2019 Julie Logue-Riordan
Copyright © Julie Logue Riordan, Cooking with Julie
