Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.
Cooks' note:
Mostarda can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
Recipe information
Total Time
1 hr
Yield
Makes about 2 cups
Ingredients
1 jar Il Mongetto grape mostarda (about 8 oz)
1 cup huckleberries or wild blueberries (thawed if frozen), lightly crushed
1/4 cup fresh pomegranate seeds (optional)
Preparation
Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.
