Cherry Mostarda

Ingredients

• 1 pound sweet cherries (pitted)
• 1/3 cup sugar
• 1/3 cup balsamic vinegar
• 1/4 cup full-bodied red wine (such as zinfandel or malbec)
• 1/2 teaspoon sea salt
• 1/2 teaspoon cracked black pepper
• 1/4 teaspoon ground allspice
• 2 tablespoons Dijon mustard

Instructions

1. 1

   --- Yield: about 2 cups ---

2. 2

   Combine everything except the Dijon in a small, heavy saucepan. Bring to a simmer then lower heat and cook until reduced to a thick puree with the consistency of ketchup, about 1 hour over low heat. Stir in the Dijon off the heat and season if needed.

3. 3

   Crush the cherries with a potato masher or pulse in a blender or food processor if you prefer a smoother texture.

4. 4

   Keep in a covered jar in the refrigerator for about 2 weeks.