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Cherry Mostarda
By Chef Deb Taylor
1 cup dried Stoneridge Orchards Montmorency cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced crystallized ginger
3 tablespoons white wine vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon dry mustard
1 teaspoon course ground mustard
1 tablespoon unsalted butter
Directions:
In a small saucepan, combine the cherries, shallot, ginger, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, course mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature. The cherry mostarda can be refrigerated for up to 1 week.
Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. The mostarda is also delicious with grilled chicken, steak, pork, lamb and sausages.
