What to do with all those great summer island berries?
It is full on berry season here on San Juan Island.
Strawberries, raspberries, blackberries, the list goes on.
One way other than the traditional sweet preserves, jams and jellies, is to make a mostarda. Mostarda
is a condiment native to Italy and is typically used with roasted meats, charcuterie, and cheese boards among other savory applications.
My suggestion: serve as a great room temperature condiment with simple grilled meat or poultry.
-Chef Tim Payne
- 4 cups of assorted berries
- 2 cups of sugar
- 1 cup of honey
- ¼ cup brown mustard seeds
- ¼ cup yellow mustard seeds
- ¼ cup of whole grain mustard
- 1 tsp red chile flake
- 1 cup vinegar
- 1 cup of red wine
- 1 T herbs of your choice (rosemary and thyme are a good choice)
- Salt to taste
- heat 2 cups of water to a boil, add mustard seeds, cover and let steep while making the other of ingredients
- in a large sauce pan, heat vinegar, wine, sugar, herbs, and chile flake to a simmer and cook until the sugar is dissolved and the mixture has reduced by 20%.
- Add half the berries and cook to until the berries begin to break down, remove from heat and add the remaining berries and stir to incorporate off the heat. Drain the mustard seeds and add along with the whole grain mustard and stir to incorporate. Taste for salt and let cool completely.
- It gets better as it sits, but can be used right away.