Violet Mustard

Recipe from David Burke & Donatella

Adapted by Merrill Stubbs

Total Time
30 minutes
Rating
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Featured in: The Dish; Peppadew Peppers

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Ingredients

Yield:Makes about 2 cups
  • 2cups red wine
  • 2cups red grapes
  • 1cup ruby port
  • 1cup whole-grain mustard
  • ½cup Dijon mustard
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

249 calories; 3 grams fat; 0 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 1 gram polyunsaturated fat; 26 grams carbohydrates; 4 grams dietary fiber; 15 grams sugars; 4 grams protein; 1036 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring the wine, grapes and port to a boil in a medium saucepan. Boil until the liquid is almost gone and the mixture turns syrupy, 15 to 20 minutes.

  2. Step 2

    Puree mixture in a blender, then pass through a fine sieve. Set aside to cool. Add the mustards and stir to combine. Refrigerate until ready to use.

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Credits

Adapted from Davidburke & Donatella

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