By Stephanie Cameron
This Italian condiment can be served alongside grilled meats or fish, or with bread and cheese.
Apricot and Cherry Mostarda
Makes 2 pints
- 1/3 cup dry white wine
- 1/4 cup dry mustard
- 1 pound fresh apricots, sliced
- 1 cup pitted fresh sweet cherries
- 1 cup sugar
- 1 teaspoon coarse salt
- Zest and juice of 1/2 orange
Put all ingredients in a small pot. Over medium-high heat, stir until the sugar dissolves, and allow to come to a boil. Reduce heat to medium and cook for 10 minutes, stirring occasionally. The fruit should be soft and the liquid should be syrupy. Let cool to room temperature. Refrigerate until ready to use; keeps up to 3 days.