Tasting Table Chicago: Grape and Bourbon Mostarda

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Grape And Bourbon Mostarda
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Make Grape and Bourbon Mostarda
Servings
1
to 2 cups
Ingredients
  • 1¼ pounds green seedless grapes
  • 1¼ pounds red seedless grapes
  • 2½ cups granulated sugar
  • ½ cup plus 2 teaspoons fresh lemon juice
  • 2½ tablespoons yellow mustard seeds
  • 1¼ cups pecans, chopped
  • 1½ tablespoons finely chopped tarragon leaves
  • 1½ tablespoons finely chopped marjoram leaves
  • ¼ cup bourbon
  • ½ cup Dijon mustard
  • Salt and freshly ground black pepper
Directions
  1. In a deep, heavy-bottomed saucepan, stir together the green and red grapes, sugar, lemon juice and mustard seeds. Cook over medium-high heat until the grapes burst and the juices begin to gel, about 1½ hours.
  2. Remove the pan from the heat and set aside to cool to room temperature, about 20 minutes. Stir in the pecans, tarragon, marjoram, bourbon and Dijon mustard and season with salt and pepper.
  3. Let the mostarda rest for at least half an hour before serving. Store in a covered container in the refrigerator for up to one month.
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