This sweet-tart condiment is wonderful with cheese, charcuterie, roast pork, turkey, or sandwiches. It’s especially good alongside an aged cheddar, Manchego, or creamy blue cheese.
INGREDIENTS:
2 medium quince, peeled, cored, and cut into small dice
1/2 cup sugar
1/2 cup water
1/3 cup apple cider vinegar
1 tablespoon yellow mustard seeds
1 teaspoon Dijon mustard
1/2 teaspoon ground ginger
Pinch of salt
1 tablespoon lemon juice
METHOD:
Combine the quince, sugar, water, vinegar, mustard seeds, ginger, and salt in a medium saucepan. Bring to a gentle simmer over medium heat.
Reduce the heat and cook for 30–40 minutes, stirring occasionally, until the quince is tender and the liquid has become syrupy.
Stir in the Dijon mustard and lemon juice.
Taste and adjust with a little more vinegar, sugar, or mustard if desired.
Cool completely before serving.
The mostarda will thicken as it cools. Store covered in the refrigerator for up to two weeks.
SERVING SUGGESTION: Spoon over a wedge of Manchego or aged cheddar and serve with toasted walnuts and crackers.
