- 1 tablespoon yellow mustard seeds
- 1 teaspoon olive oil
- 5 cups (about 1 3/4 pounds) seedless red grapes, stemmed
- 1 cup finely chopped red onion
- 3/4 cup (about 4 ounces) dried cherries
- 1/4 cup sugar
- 3 tablespoons balsamic vinegar
- 3 large leafy sprigs fresh thyme
- 2 bay leaves
- 1/4 teaspoon crushed red pepper
- 2 teaspoons dried mustard powder
- 1 teaspoons Dijon mustard
In a medium saucepan, heat the mustard seeds and oil over low, stirring often, just until the seeds begin to pop, about 1 minute. Add the grapes, onion, cherries, sugar, vinegar, thyme, bay leaves, crushed red pepper and 2 tablespoons water, and bring to a simmer over medium-high heat. Adjust heat as needed to maintain a steady simmer and cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 40-45 minutes.
Stir in the mustard powder and Dijon. Remove from heat; let cool to room temperature. Discard the thyme sprigs and bay leaves. Serve the mostarda warm or at room temperature.
From Rachael Ray Every Day, November 2017