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Active Time
5 min
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Total Time
1 hr
Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.
Ingredients
Makes about 2 cups
1 jar Il Mongetto grape mostarda (about 8 oz)
1 cup huckleberries or wild blueberries (thawed if frozen), lightly crushed
1/4 cup fresh pomegranate seeds (optional)
Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.
Cooks' note:
Mostarda can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Leave a Review
Reviews (1)
Back to TopIt is hard to rate this because I did not have the mostarda on hand. But after reading what the ingredients are, I came up with a very passible alternative by using wild plum jam, fig balsmic vinegar, Dijon mustard and chopped dates and prunes.
MGinVanc
Vancouver, WA
11/7/2007
