Huckleberry Mostarda Recipes

Steps:

• Use 3/4 pound dried fruit and 1/2 cup water in a skillet and bring to a boil. Add 1 minced shallot, 1 tablespoon minced candied ginger, 3?4 cup white wine, 4 1/2 tablespoons white-wine vinegar and 2 to 3 teaspoons each Dijon mustard and butter.
• Skip the lemon juice. Cool and serve.

Steps:

• Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.

Steps:

• Whisk together wine and mustard in a bowl. Combine peaches, cherries, sugar, orange zest and juice, and salt in a large saucepan over medium heat. Stir in wine-mustard mixture. Simmer for 20 minutes. Let cool. Refrigerate until ready to use (up to 3 days).

Steps:

• Bring a medium pot of water to a boil. Set aside a bowl of ice water. Remove all peel and pith from fruit in largest pieces possible. Slice peel into long, thin strips, about 1/8-inch wide. Juice all fruit into a medium bowl; set aside.
• Place peel in a strainer that can be submerged into the boiling water. Blanch peel by dipping first into boiling water for 5 seconds, then into cold water. Repeat two times. Drain well.
• Measure amount of fruit juice, and add enough water to make a total of 3 cups. In a medium saucepan, combine juice mixture, sugar, mustard powder, horseradish and thyme. Place over medium-low heat, bring to a simmer and cook for 30 minutes. Strain, discarding solids.
• Place blanched fruit rind in strained syrup, and return to medium-low heat. Simmer for 1 hour. Cool, and refrigerate for at least three days before serving alongside braised bacon.