Raspberry and Currant Mostarda

Step up your your game! This mostarda will brighten up any charcuterie board. It gets its pop from the dry mustard and mustard seeds. The fruits blend well with all cheeses.

fullsizeoutput_3e1d.jpg
fullsizeoutput_3e1a.jpg
fullsizeoutput_3e57.jpg
B6JJMv%25%25T4G26oXL5F%25ZrQ.jpg
vSrUUc9vQdaTEZzFPUTXGg.jpg
fullsizeoutput_3e30.jpg

Ingredients:

2 cups frozen or fresh raspberries

1/3 cup dried currants

¼ cup granulated sugar

¼ cup red wine vinegar

3 Tbl shallots, chopped

2 Tbl crystallized ginger

2 tsp yellow mustard seed

2 tsp dry mustard

1 tsp fresh thyme

½ tsp sea salt

¼ cup dried cranberries

¼ cup dried blueberries

Directions:

Stir together 2 cups of raspberries, currants, sugar, vinegar, shallot, ginger, mustard seeds, dry mustard, thyme and salt in a medium saucepan.

Bring the mixture to a boil over medium heat and simmer, stirring often for about 10 minutes. Stir in dried cranberries and blueberries, cook, stirring often for another 10 minutes. Remove from heat, and transfer mixture to a resealable container.