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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 2 |
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Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch. 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) |
Directions:
1. Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.
2. Cooks' note: Mostarda can be made 1 day ahead and chilled, covered. Bring to room temperature before using.
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