Red Grape & Balsamic Mostarda
© Recipe by Claire Aldous
RED GRAPE AND BALSAMIC MOSTARDA
Makes about 1½ cups
2 Tbsp
1 small red onion, chopped finely
2 cloves garlic, crushed
3 cups seedless red grapes
2 Tbsp brown sugar
3 Tbsp
2 tsp yellow mustard seeds
¼ tsp
or
1 tsp rosemary, chopped finely
1 orange, finely grated zest and juice
¼ cup water
Sea salt
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.
This is great served as part of an antipasto platter with
, , and sliced or paired with as a topping for crostini.Please confirm that
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