Making a proper Italian mostarda, frequently based on quince, apples, or pears, can be a multi-day affair. In this decidedly unorthodox version, I drew upon mostarda's essential components of fruit, wine, mustard, and vinegar to make a sweet and spicy condiment that pairs well with bread and cheese (I had a Manchego on hand). I could also see this mostarda usurping cranberry sauce's place in a mean turkey sandwich.

Share: