Mostarda With Dried Cherries and Apricots

04amostardabzloThis really lovely little concoction deserves real pride of place at your next gathering.

Mostarda, an Italian mixture of mustard and wine and dried fruits has traditionally been used as a spread over meats – think your charcuterie board (and don’t forget the cornichons!) – but don’t let tradition stand in the way of enjoying this as a glaze over roasted pork tenderloin; or even stirred into chicken or tuna salad (those details to come). The best thing is, it is a snap to toss together, and will last a week in the fridge!

01avermouthsherryvinbzloA small jar of this should most certainly be on your munchies table this coming holiday season, and, just think how nice of a gift it would make for any of your foodie friends.

•2/3 cup dried apricots, cut into 1/4-inch pieces
02bmostsrdacookbzlo•1/4 cup dried cherries, coarsely chopped
•1 shallot, minced
•1-1/2 tsp minced crystallized ginger
•1/2 cup white vermouth
•3 tbsp sherry vinegar
•3 tbsp water
•3 tbsp sugar
•1 tsp dry mustard
•1 tsp Dijon mustard
•1 tbsp unsalted butter

03ablenderbzloStir all of the ingredients – except for the Dijon mustard and the unsalted butter – together in a small saucepan over medium heat.

Bring to a boil, then reduce the heat and cook, stirring often, until the fruit has softened and most of the liquid has been absorbed.

Give it a good whizzz with an immersion blender, or, transfer the mixture to a blender and pulse until nicely chunky.

03bbutterbzloReturn to the small pot over medium low heat, then stir in the Dijon mustard and the unsalted butter.

Cook continue to cook until the mostarda has thickened to a jam like consistency.

Remove from the heat and allow to cool.

Store in a covered jar in the fridge for up to one week.

Serve warm or at room temperature, spread over assorted meats or cheeses.

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