Our chef, Keith Rudolf, shares his recipe for a Cherry & Almond Mostarda using one of our favorite spicy mustards.
Cherry & Almond Mostarda
This is a favorite flavorful condiment that we like to pair with our local cheese platter.
2 cups sugar
½ bottle port wine
½ bottle burgundy
2 tablespoons cracked black pepper
½ cup mustard seeds
¼ cup Miss Amy’s Blue Point Mustard
1 quart dry cherries
½ quart toasted sliced almonds
Combine sugar, port, burgundy, mustard seeds, mustard and cracked black pepper in a pot and bring to a boil. Once it boils turn down to a simmer. Reduce liquid until it becomes syrupy, something like the consistency of maple syrup. Be sure to stir occasionally so the sugar doesn’t burn on the bottom of the pan.
Once you have the syrup consistency add the cherries and cook them until they are soft, about 8 minutes. Pull off the heat, and add your almonds. Cool the mixture down and enjoy!
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