Huckleberry Mostarda Recipes

MOSTARDA

Steps:

• Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about 1/8-inch wide. Juice all fruit into a medium bowl; set aside.
• Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
• Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
• Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.

GRAPE AND RED ONION MOSTARDA

Steps:

• Heat the olive oil in a medium saucepan over medium-low heat. Add the red onion, mustard seeds and salt and cook, stirring often, until the onions are soft and translucent, about 10 minutes. Add the vinegar, sugar and Dijon mustard and stir to combine. Bring to a simmer and add the red grapes. Cook, stirring often, until the grapes are starting to break down but still have a little texture, about 10 minutes longer. Allow the mixture to cool completely. Serve with your favorite meats and cheeses.

HUCKLEBERRY MOSTARDA

Steps:

• Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.