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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.