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Epicurious
Gourmet

Huckleberry Mostarda

By Holly Smith

3.8

(2)

Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.

Cooks' note:

Mostarda can be made 1 day ahead and chilled, covered. Bring to room temperature before using.

Recipe information

  • Total Time

    1 hr

  • Yield

    Makes about 2 cups

Ingredients

1 jar Il Mongetto grape mostarda (about 8 oz)
1 cup huckleberries or wild blueberries (thawed if frozen), lightly crushed
1/4 cup fresh pomegranate seeds (optional)

Preparation

  1. Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.

TagsCondimentItalianEuropeanPomegranateFruitDairy FreeQuickEasy5 Ingredients or FewerMake AheadNo-CookGourmet
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