SOUR CHERRY MUSTARD

1 lb of fresh or frozen sour cherries
1/4 cup ruby port
1/2 cup of red wine vinegar
1 tbs leaves of lemon thyme
salt and pepper
1 tablespoon  xylitol or honey
1 jar of mustard English mustard

 

This is a new version of one of the first posts I ever published on the blog.  Sour cherry mustard, fruity and aromatic. This would be a great addition to meat, cheese or salads. Sour cherries and port wine gives it an interesting flavor and enhances beautiful, deep red color. The mustard is very smooth, with incredible, silky texture. I used frozen sour cherries here. Similar mustard can be made using raspberries (use raspberry vinegar) or peaches – with Tawny port wine and white wine vinegar or white balsamic vinegar. Based  on a recipe from “Home Cooking with Jean-George” by Jean-George Vongerichten.

Put the sour cherries  in a saucepan together  with the thyme,  vinegar and port. Season to taste with honey (xylitol), salt and pepper. Cook over low heat for about 10 minutes. Transfer the cherries  to a blender and  mix until smooth and then pass through a fine mesh sieve. Put the cherries back into the pot, add mustard and cook over low heat until thickened to a consistency of thick sauce.

 

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