This sweet and savory condiment is perfect for the holiday season! Laced with whole grain mustard and beautifully sweet Balsamic Vinegar of Modena, PGI, this mostarda goes well with cheese, roasted meats, or simply spread on crostini. Grapes are a naturally great pair with Balsamic Vinegar of Modena, but this recipe lends itself well to customization- you could swap out an equal amount for ripe figs, pears, or even sweet onions, and swap in other dried fruits, but there's no substitute for the Balsamic Vinegar of Modena. With a round acidity and brightness, this delicacy in its younger form is allowed to mature for 60 days. When it’s sharper and light bodied, it is perfect for cooking with. When the quantity of grape must is higher rather than wine vinegar, Balsamic Vinegar of Modena develops a more velvety consistency with a sweeter taste. The aging, which last at least 3 years for the product to be called Aged Balsamic Vinegar of Modena, also adds complexity, aromaticity and persistency.
As for which cheeses to pair this conserva with? I like to emphasize the wonderful creations from the same region as the Balsamic Vinegar of Modena, Emilia-Romagna, in northern Italy, so I decided to select only one wedge Parmigiano Reggiano PDO for simplicity's sake. Other options include fontina, gorgonzola, or robiola.
For the Balsamic Vinegar of Modena Mostarda
- 2 pounds grapes (mixed variety, if desired)
- 2 apples, cored and ½” diced (mixed variety, if desired)
- 6 dried apricots
- 6 dried prunes
- 1/ 2 cup raisins
- 1/ 3 cup whole grain mustard
- 3/ 4 cup Balsamic Vinegar of Modena, PGI
- 2 teaspoons granulated sugar
- 2 tablespoons water
- 1 teaspoon cracked black pepper
- 1/ 2 teaspoon salt
- Fresh grapes
- 1 wedge Parmigiano Reggiano PDO cheese
- Taralli crackers or breadsticks
- Toasted crostini
Add grapes, apples, dried apricots, dried prunes, mustard, Balsamic Vinegar of Modena, black pepper, salt, sugar, and water in a medium, wide saucepan and stir to combine. Cover and cook, stirring occasionally, over medium heat for 30 minutes.
Remove cover and continue to cook until the Balsamic Vinegar of Modena has reduced to a syrupy consistency and fruit is plump and tender, about 35 minutes more. Spoon into sterilized jars while hot and seal jars. Let cool to room temperature before refrigerating for up to 2 months.
To serve, bring Balsamic Vinegar of Modena Mostarda to room temperature. Arrange on a platter with grapes, a wedge of Parmigiano Reggiano PDO, crackers or breadsticks, toasted crostini, olives, and nuts for an elegant yet simple antipasto.