Spicy Raspberry Mostarda Recipe

Name: Spicy Raspberry Mostarda
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 2 tablespoons olive oil; 2 shallots, minced; 2 tablespoons mustard seeds; 1 tablespoon mustard powder; 1 teaspoon red pepper flakes; 1/3 cup sugar; 1 cup white wine; 2 tablespoons red wine vinegar; Zest of one orange; 4 cups fresh raspberries

Servings: persons

2 tablespoons olive oil
2 shallots, minced
2 tablespoons mustard seeds
1 tablespoon mustard powder
1 teaspoon red pepper flakes
1/3 cup sugar
1 cup white wine
2 tablespoons red wine vinegar
Zest of one orange
4 cups fresh raspberries

1
Heat olive oil in a Dutch oven. Saute shallots until translucent, about 2-3 minutes.
2
Add mustard seeds, mustard powder, and red pepper to shallots and stir until fragrant, 1-2 minutes.
3
Add sugar, wine, vinegar, orange zest, and raspberries to Dutch oven and bring to a boil.
4
Reduce heat and simmer for 30-40 minutes, stirring frequently and breaking up the raspberries as you go.
5
Take off heat when reduced to a near jam-like consistency. Allow to cool completely and serve with bread and cheese.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tablespoons olive oil, 2 shallots, minced, 2 tablespoons mustard seeds, 1 tablespoon mustard powder, and more.

Yes, Spicy Raspberry Mostarda falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spicy Raspberry Mostarda

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