Bistro on the Boulevard
St Joseph, Michigan
Apricot and Cherry Mostarda
1/2 Lb. Dried Apricots, cut into ¼” pieces
1/2 Cup Dried Cherries, coarsely chopped
2 Shallots, minced
1 Tsp. Crystallized Ginger, minced
1 Cup Dry White Wine
6 Tbsp. White Wine Vinegar
6 Tbsp. Water
6 Tbsp. Sugar
2 Tsp. Dry Mustard
2 Tsp. Dijon Mustard
2 Tbsp. Unsalted Butter
1. In a saucepan combine the apricots, cherries, shallots, ginger, wine, vinegar, water, and sugar and bring to a boil.
2. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened; about 10 minutes. Stir in the mustards and butter.
3. Simmer until the Mostarda is jam-like, 2 to 3 minutes longer.
Serving Directions: Serve at room temperature