California Prune Mostarda
This California Prune Mostarda is an incredibly versatile sweet and sour condiment that elevates any dish. It’s a perfect accompaniment for anything from pork to cheeses and charcuterie.
This mostarda recipe was created by Kat Turner, Chef Partner of Highly Likely Café in Los Angeles, CA – where it’s served on their “Good Turkey Sandwich.”
- 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
Finely chop the prunes. Place a small pot over low heat and add the olive oil.
Once the oil is shimmering, add the shallots and sauté until the shallots are transparent, being 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.
The mostarda will keep for up to a month in the refrigerator.