Grape & Dried Cherry Mostarda

Not into cranberry sauce? This is Italian mostarda, a fruit-based condiment with a spicy, savory edge. We used grapes here, but pears or apples would be delicious, too.
Grape & Dried Cherry Mostarda

Recipe by Mindy Fox

  • Cook Time
  • Prep Time
  • 8Servings


  • 1 tbsp. yellow mustard seeds
  • 1 tsp. olive oil
  • 5 cups (about 3/4 lbs.) stemmed seedless red grapes
  • 1 cup finely chopped red onion
  • 3/4 cup (about 4 oz.) dried cherries
  • 1/4 cup sugar
  • 3 tbsp. balsamic vinegar
  • 3 large leafy sprigs fresh thyme
  • 2 bay leaves
  • 1/4 tsp. crushed red pepper
  • 2 tsp. dried mustard powder
  • 1 tsp. Dijon mustard


1. In a medium saucepan, heat the mustard seeds and oil over low, stirring often, just until the seeds begin to pop, about 1 minute. Add the grapes, onion, cherries, sugar, vinegar, thyme, bay leaves, crushed red pepper, and 2 tbsp. water. Bring to a simmer over medium-high heat. Adjust heat as needed to maintain a steady simmer and cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 40 to 45 minutes. 

2. Stir in the mustard powder and Dijon. Remove from heat; let cool to room temperature. Discard the thyme sprigs and bay leaves. Serve the mostarda warm or at room temperature.