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  • 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


Serves: 8 servings


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