California Prune Mostarda

Ingredients

½ pound California Prunes

1 large shallot, minced (about ⅓ cup)

2 tablespoons extra virgin olive oil

2” knob Ginger, peeled and grated

Lemon Peel from 1 lemon, finely sliced

¾ cup water

½ cup white wine

¼ cup cider vinegar

¼ cup sugar

1 tablespoon yellow mustard seed

3 teaspoons dijon mustard

2 teaspoons mustard powder

3 teaspoons sea salt

Directions

Finely chop the prunes. Place a small pot over low heat and add the olive oil. Once shimmering add the shallots and saute until the shallots are transparent, be careful not to let them brown. Add the prunes and all the remaining ingredients to the pot and bring them up to a simmer. Stirring occasionally, cook until liquid reduces to a syrup. Whisk briskly to further thicken the mixture. Remove from the heat and cool to room temperature. Will keep for up to a month in the refrigerator.