Smith slyly doctors the sweet-tart Italian condiment to gain an unmistakable berry flavor with a little tangy crunch.
Recipe information
Total Time
1 hr
Yield
Makes about 2 cups
Ingredients
1
jar Il Mongetto grape mostarda (about 8 oz)
1
cup huckleberries or wild blueberries (thawed if frozen), lightly crushed
1
/4 cup fresh pomegranate seeds (optional)
Need to make a substitution?
Preparation
Stir together all ingredients and let stand at room temperature 1 hour for flavors to develop.