Moburts

Friends, our Sunday dinner was pretty special. Not gonna lie. Roast pork with a cherry-apricot mostarda and charred broccolini. It was all delicious but the mostarda was the standout. It will go into our permanent rotation. (Shout out to Arkenberg Farms, who grew the microgreens. Find them at the downtown farmers market!)

1/4 pound dried apricots, cut into 1/4-inch pieces
1/4 cup dried cherries, coarsely chopped
1 shallot, minced
1 1/2 teaspoons minced Moburts crystallized ginger
1/2 cup dry white wine
3 tablespoons Moburts Champagne Mimosa Vinegar
3 tablespoons water
3 tablespoons sugar
1 teaspoon Moburts dry mustard
1 teaspoon Dijon mustard
1 tablespoon unsalted butter

In a small saucepan, combine the apricots, cherries, shallot, ginger, wine, vinegar, water and sugar and bring to a boil. Cover and cook over moderate heat until the liquid is absorbed and the fruit is softened, about 10 minutes. Stir in the dry mustard, Dijon mustard and butter. Simmer until the mostarda is jamlike, 2 to 3 minutes longer. Serve the mostarda warm or at room temperature.

Serve the mostarda alongside charcuterie or cheese, or spread on a sandwich. It is also delicious with grilled chicken, steak, pork, lamb and sausages.