Cherry-Fennel Mostarda
Prep: 15 minutes
Cook: 25 minutes • Serves: 12
2fennel bulbs, fronds removed, thinly sliced
1cup dark sweet cherries, pitted
3tablespoons light agave nectar
3tablespoons sherry or PICS white wine vinegar
1tablespoon PICS yellow mustard seed
1large navel orange, zested, pith removed and cut into 1-inch pieces
1cup dark sweet cherries, pitted
3tablespoons light agave nectar
3tablespoons sherry or PICS white wine vinegar
1tablespoon PICS yellow mustard seed
1large navel orange, zested, pith removed and cut into 1-inch pieces
1.In large saucepot, cook fennel, cherries, agave, vinegar and mustard seeds over high heat 5 minutes or until mixture bubbles, stirring frequently; reduce heat to medium-low. Add orange; cook 20 minutes or until fennel is very tender, stirring occasionally.
2.In food processor, pulse fennel mixture and orange zest until slightly chunky. Serve warm or at room temperature. Makes about 2-1/2 cups.
Approximate nutritional values per serving (about 3-1/2 tablespoons):
49 Calories, 0g Fat (0g Saturated), 0mg Cholesterol,
157mg Sodium, 12g Carbohydrates, 2g Fiber, 9g Sugars, 1g Protein
Chef Tip:
Mostarda can be refrigerated in an airtight container up to 1 week.