We love the sweet and the heat of this fruity port-spiked mustard from Top Chef winner Jeremy Ford. It would be delicious on everything from a roast beef sandwich or a burger to pork or lamb chops and roast chicken.
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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
How to Make It
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.
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