Mostarda is a jammy sweet-meets-spicy Italian condiment that gets its sweetness from fruit such as apples, pears, quince, grapes, or berries. The inclusion of mustard and vinegar gives it a sharp, tangy bite. It has texture and bite but is spreadable.

What do you do with mostarda?

Mostarda can be served on cheese and charcuterie board, spread onto a sandwich, or served with grilled meats.

Blueberry Mostarda

Active Time:

50 mins

Total Time:

3 hrs 20 mins

Servings:

Bright and zingy, this tart and slightly sweet mostarda is begging to be served with grilled pork chops, sharp cheeses, or a roasted chicken sandwich. Mashama Bailey, chef and co-owner of The Grey in Savannah, Georgia, developed this all-purpose condiment to accompany the wide range of flavors in her holiday menu, which was inspired by her grandmother and The Grey’s 10th anniversary. The flavor is tart and acidic with a hint of sweetness from the whole blueberries. A combination of whole, dried spices including black peppercorns, coriander seeds, and whole allspice offer warm, spiced notes, while mustard seeds add a nice texture and tiny crunch to contrast the jammy berries.

The loose, jammy condiment gets a bit of body from the addition of powdered pectin. While blueberries naturally contain pectin, the added pectin allows the mostarda to set up faster, allowing for a shorter cook time. The result is a delicious condiment for an Italian-style cheese and charcuterie board.

Frequently Asked Questions

What is mostarda?

Mostarda is a jammy sweet-meets-spicy Italian condiment that gets its sweetness from fruit such as apples, pears, quince, grapes, or berries. The inclusion of mustard and vinegar gives it a sharp, tangy bite. It has texture and bite but is spreadable.
What do you do with mostarda?

Mostarda can be served on cheese and charcuterie board, spread onto a sandwich, or served with grilled meats.

Notes from the Food & Wine Test Kitchen

Don’t forget to stir your mostarda as it cooks. You don’t want the bottom to scorch in the pan.

Placing the whole spices (peppercorns, coriander seeds, whole allspice) in a cheesecloth sachet allows the flavors to infuse into the mostarda — without having to try and pick them out at the end or risk biting into a whole spice. If you don’t have cheesecloth, you can also use a mesh tea infuser.

Make ahead

You can make the mostarda up to two weeks in advance. Store in an airtight container in the refrigerator or freeze in an airtight container for up to six months. Note that the texture may be slightly different once thawed.

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Ingredients

1 teaspoon black peppercorns
1/2 teaspoon coriander seeds
1 whole allspice
3/4 cup plus 2 tablespoons granulated sugar
2 teaspoons powdered pectin
1 1/2 pounds fresh blueberries (about 5 cups)
1/2 cup apple cider vinegar
4 teaspoons yellow mustard seeds
1 1/2 teaspoons grated lemon zest (from 1 lemon)
3/4 teaspoon kosher salt, plus more to taste
1 (1/2-inch) piece fresh ginger, peeled and lightly smashed
1 small habanero chile, pierced with the tip of a small knife

Directions

Cut a 4-inch square of cheesecloth, and place peppercorns, coriander seeds, and allspice in the center; tie with kitchen twine to form a small sachet. Set aside.
Whisk together sugar and pectin in a medium saucepan. Add blueberries, vinegar, mustard seeds, lemon zest, salt, ginger, habanero, and spice sachet to pan. Bring to a boil over medium, stirring occasionally. Reduce heat to medium-low, and simmer, stirring occasionally, until mixture is slightly thickened and reduced to about 3 cups, about 30 minutes. Discard spice sachet, and let blueberry mixture cool slightly, about 30 minutes. Cover and chill completely in the refrigerator, about 2 hours.

Originally appeared in Food & Wine magazine, December 2024 / January 2025