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 to sandwiches. 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".
Ingredients
- ½ lb California Prunes
- 1 large shallot minced (about ⅓ cup)
- 2 TBSP extra virgin olive oil
- knob Ginger peeled and grated (2 inches/ 5 cm)
- Lemon Peel from 1 lemon finely sliced
- ¾ cup water
- ½ cup white wine
- ¼ cup cider vinegar
- ¼ cup sugar
- 1 TBSP yellow mustard seed
- 3 tsp dijon mustard
- 2 tsp mustard powder
- 3 tsp sea salt
Instructions
- 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.
Notes
The mostarda will keep for up to a month in the refrigerator.
Nutrition
Calories: 57kcalCarbohydrates: 10gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gSodium: 359mgPotassium: 101mgFiber: 1gSugar: 7gVitamin A: 89IUVitamin C: 0.3mgCalcium: 9mgIron: 0.3mg