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Mostarda Topper
Escape from the traditional burger toppers and try one we have been using in Italy on simply everything. Once you know, you know.
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Prep Time
10 minutes or less
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Cook Time
30 minutes or less
Ingredients
- ¾ cup dried tart cherries, chopped
- ¾ cup cups organic apricots, dried and cut into small pieces
- 1 T, crystallized ginger, minced finely
- 1 shallot minced finely
- ½ cup dry white wine, or even dry champagne
- 2 T good white wine vinegar
- 1 T cold water
- 2 T white sugar
- 1 T butter (we like salted, but it’s up to you)
- 1 T whole grain mustard
- 1 T powdered mustard
Directions
- Into the saucepan and bring to a boil: Fruits, shallot, wine, vinegar, water and white sugar.
- Simmer on med-low about 15 minutes, stirring to ensure the fruits are getting soft.
- Add in the butter and mustards.
- Simmer another 10 minutes on very low, stirring to a jammy consistency.
- We hold this in the fridge for 10 days, but it never lasts that long
- Along with the Mostarda Topper, serve your burger with a lovely organic Arugula Salad tossed with fresh lemons, olive oil and honey.
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