Recipe — Red Grape & Balsamic Mostarda
An earthy condiment that tastes of wintertime...
This recipe is our twist on a traditional Mostarda — a syrupy relish made with fruit and spices. Originally from northern Italy, this earthy condiment lends itself to both a cheese platter and roasted chicken. A little sweet with a bit of a zing, the flavour combination of vinegar, mustard seed and red grape is absolutely moreish.
We gathered a bottle of grassy white wine, friends, and a delicious platter to waste away a recent rainy afternoon. Candle lit, it felt moody, like winter had well and truly started to set in.
INGREDIENTS
2 Tbsp extra virgin olive oil
1 small red onion, finely chopped
2 cloves garlic, crushed
3 cups of whole red grapes, cut in half
2 Tbsp brown sugar
3 Tbsp balsamic vinegar
2 tsp yellow mustard seeds
1/4 tsp paprika flakes
1 tsp rosemary, finely chopped
1 orange, finely grated zest and juice
1/4 cup water
sea salt, to taste
Heat the olive oil in a medium pan, cook onion and garlic with a good pinch of salt until tender. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer gently for 40-50 minutes, until well reduced and juices are rich and thick. Stir frequently to prevent sticking to the pan. Cool and keep refrigerated until needed. Serve at room temperature.
Serving suggestions: A great addition to any cheese board, especially blue cheese, or with roasted chicken as a delicious sauce.
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