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  • Raspberry Red Chile Mostarda
  • Post author
    Heidi Eleftheriou

Raspberry Red Chile Mostarda

U-Pick is around the corner! What better way to use your fresh raspberries and Heidi's Red Chile Jam than in a  sweet and spicy Mostarda that you will want to put on every meal!  

 

¼ Cup Rasp. Red Chile Jam
4 Cups fresh Raspberries
1 Cup white wine
¼ cup sugar
2 tbsp. olive oil
2 tbsp. mustard seeds
1 tbsp. mustard powder
2 tbsp. red wine vinegar
2 shallots
Zest of one orange


Sautee Shallots until soft (2-3 min).  Add mustard seeds and powder. Sautee until fragrant.
Add remaining ingredients. Bring to a boil.  Reduce and simmer 30 min, stirring frequently and breaking up the raspberries. Take off heat when near a jam like consistency.  Allow to cool completely before serving.

Keeps in fridge for one week.

  • Post author
    Heidi Eleftheriou

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