A tangy, jammy, versatile condiment: Blueberry Mostarda

Blueberries and whole grain mustard are at the heart of this tangy, jammy condiment. Spoon it over pork chops, chicken, duck… or make a grilled cheese sandwich with it. Recipe below.

“THERE ARE BLUEBERRIES IN MY SANDWICH,” I said to Marion as we ate lunch in the hidden courtyard of The Rhined, a “cut-to-order cheese and wine shop” in Cincinnati’s Over the Rhine neighborhood. The sandwich in question was the Campbell Alley—a baguette with serrano ham, herbed goat cheese, arugula, and blueberry mostarda, the tangy Italian blueberry-and-mustard condiment that had caught my attention.

Classic Italian mostardas are chunky fruit-based condiments that may use dried or candied fruits. All contain mustard, usually whole grain. This blueberry mostarda cooks down into a jammy, tangy sauce. We had it on pork chops, as you can see. It’s also good on duck or chicken breasts and sandwiches like the delicious one I had at The Rhined. And one way we’re looking forward to trying it is on a grilled cheese sandwich.

Before jumping into the recipe, we need to bid farewell to one of our favorite food blogs, Kitchen Riffs. John and his wife are hanging up their culinary spurs after 12 years and more than 700 posts of cocktail and food recipes, often with a healthy side of cocktail history. As John says of their ending blogging, “We’re healthy and well—we just have some activities planned that won’t mesh with a regular blogging schedule.” We will miss Kitchen Riffs—and keep it bookmarked for cocktail ideas and great writing. You should do the same. Good luck with your future adventures, guys.

Print Pin

Blueberry Mostarda

Blueberries and whole grain mustard are at the heart of this tangy, jammy condiment. Great with meats, cheeses and more.

Servings 1 cup, more or less

Ingredients

• 1 tablespoon olive oil
• 3 tablespoons minced shallot (about 1 small shallot)
• 2 cups fresh blueberries
• 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
• 1 teaspoon sugar
• salt and freshly ground black pepper
• 2 tablespoons whole grain mustard
• 1 teaspoon sherry vinegar (or white wine vinegar)
• 1/2 teaspoon fresh lime juice

Instructions

• Heat olive oil in a medium saucepan over medium flame. Add shallot and sauté, stirring frequently, until shallot softens, about 2 to 3 minutes.
• Add blueberries, thyme and sugar, and season lightly with salt and pepper. Cook, stirring occasionally until blueberries start to break down and thicken into a jammy consistency, about 7 to 8 minutes.
• Stir in the mustard and cook another 2 minutes. Remove from heat and stir in the vinegar and lime juice. Set aside and let it cool slightly. Can be used at room temperature.