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Rayzyn Mostarda Sauce

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

Course: Condiment, Sauce
Cuisine: American, Italian
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Makes: 40 Servings
Calories: 55 kcal
Author: Dédé Wilson



  1. 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.

  2. 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.


If You Can Tolerate


  • 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!
Nutrition Facts
Raisin Miso Mostarda
Amount Per Serving
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g5%
Sodium 71mg3%
Potassium 99mg3%
Carbohydrates 13g4%
Fiber 1g4%
Sugar 4g4%
Protein 1g2%
Vitamin C 0.7mg1%
Calcium 4mg0%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.