This mostarda is great served as part of an antipasto platter with crostini, Mt Eliza Blue Monkey cheese and sliced prosciutto or paired with Le Chevre goat cheese as a topping for crostini.
Makes about 1½ cups
2 Tbsp extra virgin olive oil
1 small red onion, chopped finely
2 cloves garlic, crushed
3 cups seedless red grapes
2 Tbsp brown sugar
3 Tbsp Giusti balsamic vinegar
2 tsp yellow mustard seeds
¼ tsp Pons paprika flakes or Piment d’Espelette pepper
1 tsp rosemary, chopped finely
1 orange, finely grated zest and juice
¼ cup water
Heat the olive oil in a medium saucepan and cook the onion and garlic with a good pinch of salt until tender. Add all the remaining ingredients and bring to the boil.
Reduce the heat and simmer gently for 40-50 minutes until well reduced and the juices are rich and thick. Stir frequently to prevent it catching on the base of the pan. Cool and keep refrigerated but return to room temperature for serving.
Recipe by Claire Aldous