OohNami! Sweet Chili Mustard Sauce simmered with dried apricots and cherries, made into an Italian-Asian mostarda. Served with grilled pork chops or as part of a cheese and charcuterie board.
Ingredients
- 2 tablespoons unsalted butter
- 1 cup dried apricots, chopped into ¼-inch pieces
- ½ cup dried unsweetened cherries, roughly chopped
- ¾ cup OohNami! Zesty Chili Mustard Sauce
- ¾ cup water
Directions
- Melt the butter
In a saucepan over medium heat, melt the butter. - Add remaining ingredients
Stir in the chopped apricots, chopped cherries, OohNami! Zesty Chili Mustard Sauce, and water. - Simmer the mostarda
Bring the mixture to a gentle boil, then reduce to a simmer.
Stir frequently and cook for 15–20 minutes, allowing the dried fruit to rehydrate and the mixture to thicken slightly into a jam-like consistency. - Cool and store
Remove from heat and let the mixture cool completely.
Store chilled.
Before serving, gently reheat on the stove or in the microwave to re-melt the butter.