To learn more about this recipe, see our related story, Such Grape Heights, in our Chicago edition.
Grape and Bourbon Mostarda
Yield: 1½ to 2 cups
Cook Time: 1½ to 2 hours
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
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.