Fresh Blueberry Mostarda

A bright, jammy blueberry-mustard compote for the summer table, with enough acidity and mustard heat to hold its own against cured meats and sharp cheeses. Pour our Sangiovese alongside, its red cherry and dried herbs meeting the berries, vanilla and tobacco on the finish carrying through the foie gras. Just as good the next day on a smoked turkey sandwich on sourdough.

Recipe Information

  • Prep Time: 10 Minutes
  • Cook Time: 15 Minutes
  • Total Time: 25 Minutes
  • Total Servings: 6

Ingredients

  • 1 tbsp olive oil or neutral oil
  • 1 small shallot or 1/4 small red onion (finely minced)
  • 2 cloves garlic (finely minced)
  • 3 cups fresh blueberries (rinsed and picked over)
  • 2½ tbsp brown sugar or maple syrup
  • 1 tsp fresh thyme (finely chopped. Or 1/2 tsp dried thyme)
  • ¼ tsp chili flakes, or a pinch of black pepper
  • ¼ tsp fine sea salt
  • 2 tbsp whole-grain Dijon mustard
  • 1 tsp lemon juice (plus a little zest if desired)

Directions

  1. Warm the oil in a small saucepan over medium heat.

  2. Add the minced shallot with a pinch of salt and cook 2–3 minutes until softened and translucent.

  3. Stir in the garlic and cook 30–60 seconds, just until fragrant.

  4. Add the blueberries to the pan and stir to coat with the aromatics.

  5. Add the brown sugar or maple syrup, vinegar, thyme, chili flakes or pepper, and a small pinch of salt.

  6. Bring to a gentle simmer, then reduce heat to medium-low.

  7. Cook 8–12 minutes, stirring occasionally, until many of the berries have burst and the juices have thickened.

  8. The mixture should look jammy but still spoonable, and coat the back of a spoon.

  9. Remove from heat and stir in both the whole-grain and smooth Dijon mustards until fully combined.

  10. Taste and adjust: a bit more mustard for heat and savoriness, or a teaspoon more sugar or maple for a softer edge.

  11. Stir in 1–2 teaspoons lemon juice, with a little zest if desired.

  12. Taste again for salt, acid, sweetness, and heat.

  13. The finished mostarda should be tangy and lightly sweet, with a clear mustard backbone and enough acidity to cut through fatty meats and cheese.

  14. For a smoother, more spreadable compote, gently mash some of the berries with the back of a spoon, or pulse once or twice with an immersion blender.

  15. Do not fully purée; you want some texture.

  16. Let cool to room temperature; it will thicken slightly as it cools.

  17. Transfer to a small ramekin or shallow bowl for your charcuterie board.

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