Peach and Cherry Mostarda

Another find in that issue of Martha Stewart Living I picked up, this peach and cherry mostarda is a delightful Italian condiment to serve alongside meat or fish, as a salad dressing to change things up, or even before a meal with some chevre or gluten-free bread. I served it in the picture above with grilled chicken. (Credit for recipe goes to Lucinda Scala Quinn in Martha Stewart Living magazine.)

When making this recipe, make sure not to be seduced by canned peaches. Those already contain sugar, so if you use them in the sauce, it will be super sweet (learn from my first-time around, unthinking mistake…). And anyway, peaches are almost in season–it’s almost summer! So holding out for ripe peaches and cherries is the best bet with this yummy summer sauce.

Ingredients (makes 2 cups)

1/3 cup dry white wine

1/4 cup dry mustard

1 pound sliced fresh or thawed frozen peaches

1 cup pitted fresh or thawed frozen sweet cherries (about 5 ounces)

3/4 to 1 cup sugar, depending on preference

The zest and juice of 1/2 orange

1 teaspoon salt


1. Whisk together the wine and dry mustard in a bowl. Set aside.

2. In a large saucepan over medium heat, combine the peaches, cherries, sugar, orange zest and juice, and salt.

3. Stir in the wine-mustard mixture. Simmer for 20 minutes.

4. Let cool. Refrigerate until ready to use (up to 3 days).


Tags: , , , , , , , ,

Categories: Appetizer, Sauce, Season: Summer


Became a voracious, unapologetic bookworm in 4th grade after reading the first three Harry Potter books. Have a thing for dystopias, young adult novels, classic literature and funny memoirs (re: Mindy Kaling / Tina Fey). English and journalism geek, media and pop culture critic, food writer and blogger, editor of an entertainment magazine. Hobbies include: my Netflix account, cooking, gardening, music, art and hiking.


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