Raisin Miso Mostarda
This sweet and tangy condiment combines raisins, vinegar, miso and mustard and can be made in less than 20 minutes. We love it with pork and poultry but you will think of other uses as well.
Low FODMAP Serving Size Info: Makes 2 1/2 cups (600 ml); serving size 1 generous tablespoon
Ingredients:
- 2 tablespoons Garlic-Infused Oil, made with olive oil or purchased equivalent
- 1/2 cup (32 g) finely chopped scallions, green parts only
- 2 cups (332 g) raisins, a mixture of dark and golden or Rayzyns
- 1 cup (240 ml) water
- 1/2 cup firmly packed light brown sugar
- 1/4 cup (60 ml) rice vinegar
- 1/4 cup (60 ml) light or white miso
- 3 tablespoons coarse ground mustard
- Kosher salt
- Freshly ground black pepper
Preparation:
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Heat oil in a medium sized saucepot over medium heat until gently shimmering. Add scallions and sauté for a minute or two until softened but do not let them brown. Add raisins, water, brown sugar, vinegar, miso and mustard and stir together well. Bring to a simmer, taste and season with salt and pepper, and continue to cook, stirring occasionally for about 10 minutes or until the sauce is thick and glossy. Cool.
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Mostarda may be served warm or at room temperature. Refrigerate in an airtight container for up to 2 weeks. Bring to room temperature before serving.
Notes:
If You Can Tolerate
Fructans:
- If you have passed the garlic fructan Challenge you may use regular olive oil and sauté 1 minced garlic clove along with the scallions.
- If you have passed the onion fructan Challenge you may use 1/2 cup (72 g) of finely chopped white or yellow onion in lieu of the scallions.
- If fructans in general are not too bad for you, you could try a larger serving size of the mostarda. Just realize that if you make all these changes at once in regards to the fructan content that you might push yourself over the edge. Our recommendation? Try 2 tablespoons as a serving but don’t eat 1/2 cup (120 ml) of it!