1 tablespoon yellow mustard seeds
1 teaspoon olive oil
5 cups (about 1 3/4 pounds) seedless red grapes, stemmed
1 cup finely chopped red onion
3/4 cup (about 4 ounces) dried cherries
1/4 cup sugar
3 tablespoons balsamic vinegar
3 large leafy sprigs fresh thyme
2 bay leaves
1/4 teaspoon crushed red pepper
2 teaspoons dried mustard powder
1 teaspoons Dijon mustard
In a medium saucepan, heat the mustard seeds and oil over low, stirring often, just until the seeds begin to pop, about 1 minute. Add the grapes, onion, cherries, sugar, vinegar, thyme, bay leaves, crushed red pepper and 2 tablespoons water, and bring to a simmer over medium-high heat. Adjust heat as needed to maintain a steady simmer and cook, stirring occasionally, until the fruit is tender and the liquid is syrupy, 40-45 minutes.
Stir in the mustard powder and Dijon. Remove from heat; let cool to room temperature. Discard the thyme sprigs and bay leaves. Serve the mostarda warm or at room temperature.
From Rachael Ray Every Day, November 2017