- 2 tablespoons English mustard powder
- 2 tablespoons water
- One 14-ounce can unsweetened tart cherries, drained
- 1/2 cup red wine vinegar
- 1/4 cup ruby port
- 2 tablespoons sugar
- Kosher salt
How to make this recipe
In a small bowl, whisk the mustard powder with the water. In a medium saucepan, combine the cherries with the vinegar, port and sugar and bring to a boil. Simmer over moderate heat until the cherries are very tender and the liquid is syrupy, about 8 minutes.
Transfer the cherries and their liquid to a blender and add the mustard paste. Puree until smooth. Season the sour cherry mustard with salt and let cool completely before serving.
The sour cherry mustard can be refrigerated for up to 2 weeks.