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
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.
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.